Steamed Mussels with Fennel and Ouzo
Ingredients
- 2 pounds cultivated mussels, scrubbed and debearded
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 1/2 bulb fennel, trimmed, cored and thinly sliced
- 1 ripe beefsteak tomato, diced
- 1 cup white wine
- 1/4 cup ouzo
- 3/4 cup heavy cream
- 1/3 cup fresh basil leaves, torn
- Salt and freshly ground black pepper
- Grilled bread, for serving
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