Best Steamed 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

MUSSELS WITH CHORIZO AND FENNEL



Mussels with Chorizo and Fennel image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons Portuguese olive oil, or extra-virgin olive oil
1/2 cup sliced Portuguese or Spanish chorizo
2 celery stalks, sliced thinly
2 cloves garlic, sliced
2 Roma tomatoes, diced
1/2 fennel bulb, sliced thinly
1/2 onion, sliced thinly
25 mussels, cleaned well
1/2 cup clam juice
1/2 cup white wine
2 tablespoons unsalted butter, chilled
Pinch crushed red pepper flakes
1 loaf crusty bread, for serving

Steps:

  • Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
  • Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
  • Pour the liquid over the mussels and serve with a delightful crusty bread.

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.

STEAMED MUSSELS



Steamed Mussels image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon canola oil
2 shallots, finely diced
6 garlic cloves
1 cup white wine
1 pound mussels, cleaned and debearded

Steps:

  • Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

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

STEAMED MUSSELS I



Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 5

Number Of Ingredients 3

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

Steps:

  • Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE



Mussels with Cream, Fennel, and White Wine image

Categories     Shellfish     Appetizer     Sauté     Seafood     Mussel     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup chopped fresh fennel bulb
2 shallots, chopped
4 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

Related Topics