Steamed Mussels With Tomatoes Garlic And Ouzo Recipes
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
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.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
STEAMED MUSSELS WITH FENNEL AND OUZO
Steps:
- Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.
MUSSELS WITH TOMATO AND GARLIC
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Provided by _Pixie_
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
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