Steamed Mussels with Fennel Tomatoes Ouzo and Cream (Greece)

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream (Greece)

Ingredients
 1 tablespoon 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 ouzo
 1/2 cup heavy cream
 4 pounds mussels, cleaned and debearded
 1/3 cup fresh basil leaves, torn
 salt to taste
4 Servings

Directions
1. 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.
2. 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.
3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve