Steamed Mussels with Fennel and Ouzo

Sweet fennel and an anise splash of ouzo give a Greek island lift to a pot of mussels. Serve with crusty bread for the juices.

Serves
4 as a starter or 2 as a main

Prep
15 minutes

Cook
about 12 minutes

Ingredients
3 lb (1.4 kg) mussels, scrubbed and debearded
2 tbsp extra-virgin olive oil
1 fennel bulb, halved and thinly sliced, fronds reserved
2 shallots, thinly sliced
3 garlic cloves, sliced
¼ cup (60 ml) ouzo
½ cup (120 ml) dry white wine
3 tbsp butter
Crusty bread, to serve

Method:
Check the mussels. - Discard any with broken shells, and any open ones that do not close when tapped.
Soften the fennel - Heat the oil in a wide pot over medium heat and cook the fennel and shallots for 4 to 5 minutes until soft and lightly golden. Add the garlic for 1 minute.
Add the mussels and ouzo - Turn the heat to high, add the mussels and toss them with the fennel. Pour in the ouzo and let it bubble and reduce by about half, 30 seconds to 1 minute.
Steam - Pour in the wine, cover and cook for 3 to 4 minutes, shaking the pot, until the mussels open. Discard any that stay shut.
Finish - Stir in the butter and chopped fennel fronds until the juices turn glossy. Serve in warm bowls with crusty bread for the juices.

Cook's note:
ouzo is high in alcohol and can flare in a hot pan, so pour it in carefully, keep your face back and have the lid at hand.
Recipe created by Chef Rick Bartram