Prep 15m Cook 5m Additional 10m Ready In 30m
Servings 4 servings Calories 339.1

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Recipe 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
  • ½ cup white wine
  • ¼ cup ouzo
  • ½ cup heavy cream
  • 4 pounds mussels, cleaned and debearded
  • ⅓ cup fresh basil leaves, torn
  • salt to taste

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts

  • Calories 339.1
  • Carbohydrate 21.2 g
  • Cholesterol 76.3 mg
  • Fat 15.7 g
  • Fiber 2.7 g
  • Protein 16.3 g
  • Saturated Fat 7.4 g
  • Sodium 245.3 mg
  • Sugar 9.3 g


  1. Mussels what more can I say I love them! This recipe was delightful and I like the ouzo touch. Nothing can go wrong with steaming mussels in any ingredients of your choice I use varied recipes and always enjoy the soup which the mussel water helps to improve. As children in France we used the - Read more ...
  2. Excellent from top to bottom--cannot improve on this recipe
  3. Oh my god this is the best mussels recipe that I've ever had. I put a little twist with this recipe because I wasn't able to find the ouzo in the local market.So I added some Jagermeilser because it has the same licuouis taste like the ouzo and I also added some fresh cilantro. You - Read more ...
  4. OUTSTANDING!!!!! I'd give this 10 stars if I could. I made exactly as written and made sure that I sauteed the fennel for awhile before adding the other ingredients as per other reviews. Don't worry about too much licorice taste. It all mellows out and you are left with a simply superb dish that is - Read more ...
  5. Made these twice the first batch wasn't so great. The ouzo was too much. The second batch minus the ouzo were much better.
  6. At first I was skeptical about the mix of flavours in this recipe and couldn't imagine them marrying well with mussels but it was amazing. (I followed the recipe exactly and used the fresh live mussels). Twelve out of the twelve I served it to loved it. It deserves five stars. Ingredients are easy to - Read more ...
  7. If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. Looks and tastes complicated, but it really isn't :). I would suggest making sure that when you add the fennel it is very thinly sliced, and after dropping the fennel into the pan, test it - Read more ...
  8. This was my first attempt at preparing mussels and they came out great. I love the broth! Didn't use the ouzo though. I think the anise flavor would have been a little overpowering. I just substituted more white wine and it was excellent.
  9. The recipe was great, easy to make and fabulous in flavor. I opted out out on the Ouzo, but it still tasted great and I've made it several times since. Happy Cooking!
  10. i'v made this recipe and it taste delicous and wonderfull

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