Steamed Mussels With Fennel Tomatoes Ouzo And Cream Recipes

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STEAMED MUSSELS WITH FENNEL AND TOMATO

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10



Steamed Mussels with Fennel and Tomato image

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
  • Photograph By Antonis Achilleos

Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons roughly chopped fresh tarragon
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

STEAMED MUSSELS WITH FENNEL AND OUZO

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11



Steamed Mussels with Fennel and Ouzo image

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.

2 pounds cultivated mussels, scrubbed and debearded
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 bulb fennel, trimmed, cored and thinly sliced
1 ripe beefsteak tomato, diced
1 cup white wine
1/4 cup ouzo
3/4 cup heavy cream
1/3 cup fresh basil leaves, torn
Salt and freshly ground black pepper
Grilled bread, for serving

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8



Steamed Mussels with Tomatoes, Garlic, and Ouzo image

Steps:

  • In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

1 medium yellow onion, cut in small dice
1/2 cup extra-virgin olive oil
3 tablespoons chopped garlic
1 pound fresh tomatoes, peeled, seeded and chopped
2 pounds fresh black mussels, bearded and scrubbed clean
3 tablespoons chopped fresh parsley
Salt and pepper
2 ounces ouzo

STEAMED MUSSELS

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12



Steamed Mussels image

Steps:

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

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 DJ Williams

Categories     Greek Recipes

Time 30m

Yield 4

Number Of Ingredients 11



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

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

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
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

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     Greek Recipes

Time 30m

Yield 4

Number Of Ingredients 11



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

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

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
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

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