Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Ingredients and Weight:

• 4 pounds mussels, scrubbed and debearded
• 1 large fennel bulb, thinly sliced
• 1 pound ripe tomatoes, diced
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 cup dry white wine
• 1/2 cup ouzo
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat. Add the fennel, tomatoes, onion, and garlic and cook until softened, about 5 minutes.
2. Add the mussels, white wine, and ouzo to the pot. Cover and steam until the mussels open, about 10-15 minutes.
3. Remove the mussels and set aside. Discard any unopened mussels.
4. Add the heavy cream to the pot. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the dill, parsley, salt, and pepper. Return the mussels to the pot and warm through for 2 minutes more.

Nutritional Information:

Per Serving (1 cup):

• Calories: 250
• Fat: 10g
• Protein: 20g
• Carbohydrates: 20g
• Fiber: 2g
• Sodium: 700mg

Dish Characteristics:

• Aromatic and flavorful with a hint of anise from the fennel
• Creamy and rich from the heavy cream
• Perfect for a special occasion or as a main course
• Serves 8 people

User Comments:

• "This dish was absolutely delicious! The mussels were tender and flavorful, and the sauce was rich and creamy. It was a perfect dinner for a special occasion."
• "I loved the combination of fennel and tomatoes with the mussels. It was a unique and refreshing take on a classic dish."
• "The mussels were cooked perfectly and the sauce was so flavorful. I would definitely recommend this dish to anyone who loves seafood."

Special Precautions and Tips:

• Be sure to scrub and debeard the mussels thoroughly before cooking.
• If you don't have ouzo, you can substitute another anise-flavored liqueur, such as Pernod or Anisette.
• Serve the mussels with crusty bread to soak up the delicious sauce.