Mussels With Fennel And Ouzo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED MUSSELS WITH FENNEL AND TOMATO



Steamed Mussels with Fennel and Tomato image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

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

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

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



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

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     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

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

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

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO



Steamed Mussels with Tomatoes, Garlic, and Ouzo image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

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

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.

FENNEL-STEAMED MUSSELS PROVENCAL



Fennel-Steamed Mussels Provencal image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard (or 4 star anise)
1 cup chopped tomatoes, if desired (canned are fine, drained first)
1 sprig tarragon, if desired
At least 4 pounds large mussels, well washed

Steps:

  • Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
  • Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams

More about "mussels with fennel and ouzo recipes"

SPAGHETTI WITH MUSSELS, FENNEL AND OUZO - CARUSO.GR
Feb 22, 2019 50 ml. ouzo 40 ml. Greek virgin olive oil salt, pepper. Method. 1. Prepare the mussels Clean the mussel shells and remove their ‘beards’. Put them into a large saucepan …
From cucinacaruso.com


MUSSELS DRENCHED IN OUZO RECIPE - THE WASHINGTON POST
Add the tomatoes, sliced fennel, salt (to taste), black pepper, crushed red pepper flakes and thyme; stir to incorporate, then cook for 3 minutes. Step 6 Add the ouzo, wine and mussels.
From washingtonpost.com


15 MUST-TRY MUSSEL RECIPES - SCARLATI FAMILY KITCHEN
1 day ago Steamed Mussels in Tomato Sauce (Cozze al Pomodoro) is the perfect choice for a relaxing, fuss-free meal. Mussels are steamed in a tomato sauce with onion, garlic, fennel, …
From scarlatifamilykitchen.com


EINAT ADMONY'S RECIPE FOR OUZO-DRENCHED MUSSELS WITH FENNEL …
Aug 20, 2014 At Manhattan's Balaboosta, chef Einat Admony cooks mussels with shallots, fennel, tomatoes and herbs in a fragrant broth of white wine, ouzo, butter and olive oil. Here's …
From wsj.com


MUSSELS WITH FENNEL AND OUZO RECIPES
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.
From tfrecipes.com


STEAMED MUSSELS WITH MUSTARD AND OUZO - DIANE …
Heat the olive oil over medium heat in a large, wide pan and cook the onion and pepper, stirring, until softened, about 7-8 minutes. Add garlic and stir for 1 minute more.
From dianekochilas.com


STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Jun 9, 2020 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, …
From oldportfish.com


STEAMED MUSSELS IN GARLIC FENNEL BROTH - 2 SISTERS …
Sep 21, 2024 4. Next, drain the mussels in a colander. Then add the mussels to the skillet and cover with a lid. 5. When you see “the steam” coming up from the pot, open the lid and pour in the white wine. Cover and bring to a boil, then …
From 2sistersrecipes.com


STEAMED MUSSELS WITH FENNEL AND OUZO RECIPE | FOOD NETWORK UK
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 4 people.
From foodnetwork.co.uk


DELICIOUS STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND …
Feb 4, 2024 Add the ouzo to the pot and simmer for 2-3 minutes to allow the alcohol to cook off. Pour in the heavy cream and season with salt and pepper to taste. Stir to combine. Add the …
From michiganplum.org


STEAMED MUSSELS WITH FENNEL AND OUZO RECIPES
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.
From tfrecipes.com


STEAMED MUSSELS WITH FENNEL AND OUZO : RECIPES
Sep 11, 2012 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 …
From cookingchanneltv.com


STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream is a classic Mediterranean dish that has become a staple in seafood restaurants around the world. The combination of fresh …
From recipewise.net


STEAMED MUSSELS WITH OUZO,FENNEL, TOMATOES AND CREAM
Jan 8, 2007 4 cloves garlic, finely chopped. 1 bulb fennel - trimmed, cored and thinly sliced. 1 large tomato, cubed &frac12 cup white wine &frac14 cup ouzo 1 tablespoon olive oil
From abc.net.au


STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE
Mar 22, 2016 Preparation. Step 1. Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes.
From bonappetit.com


STEAMED MUSSELS WITH FENNEL AND OUZO RECIPE - YUMMLY
Steamed Mussels With Fennel And Ouzo With Mussels, Shallots, Garlic Cloves, Fennel, Beefsteak Tomato, White Wine, Ouzo, Heavy Cream, Fresh Basil Leaves, Ground Black …
From yummly.com


Related Search