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
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.