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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
bulb fennel	1		trimmed cored sliced	-	-	-	-
tomato	1		cubed	-	-	-	-
white wine	1/2	cup		-	-	-	-
ouzo	1/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
mussel	4	pounds	debearded	1560.3875	66.9515	215.9141	40.6427
basil leaf	1/3	cup		-	-	-	-
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.