Tuesday, 26 June 2012

Steamed Mussels with Fennel, Tomatoes, Tsipouro and Cream!!

The perfect summer recipe is....Mussels with Fennel, Tomatoes, Tsipouro and Cream!!


    1 tablespoon Extra Virgin 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 tsipouro with Anise
    1/2 cup heavy cream
    4 pounds mussels, cleaned and debearded
    1/3 cup fresh basil leaves, torn
    salt to taste

Cooking Instructions

    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, tsipouro 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.

The dish.....

The place.....

The drink....

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