Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Ingredients

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1 bulb fennel – trimmed, cored and thinly sliced
• 1 large tomato, cubed
• 1/2 cup white wine
• 1/4 cup ouzo
• 1/2 cup heavy cream
• 4 pounds mussels, cleaned and debearded
• 1/3 cup fresh basil leaves, torn
• Salt to taste

Directions

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.

Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.

Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.