Greek Mussels with Ouzo, Fennel and Oregano

Name: Greek Mussels with Ouzo, Fennel and Oregano
Prep time: 8 min
Total time: 8 min
Yield: 6 people
Cuisine: Greek
Ingredients: 1.8 kg Fresh mussels; 3 tbsp Olive oil; 1 small, sliced Fennel bulb; 1 small, sliced Onion; 3 cloves, sliced Garlic; 50 ml Ouzo; 120 ml Dry white wine; 1 tsp Oregano; 1 tbsp Lemon juice; 2 tbsp, chopped Parsley

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Ouzo and fennel are natural partners, and with oregano they make a broth that is unmistakably Greek without repeating a tomato-feta route.

Serves: 6 people

Preparation time: 8 min

Ingredients

Fresh mussels – 1.8 kg
Olive oil – 3 tbsp
Fennel bulb – 1 small, sliced
Onion – 1 small, sliced
Garlic – 3 cloves, sliced
Ouzo – 50 ml
Dry white wine – 120 ml
Oregano – 1 tsp
Lemon juice – 1 tbsp
Parsley – 2 tbsp, chopped

Method

STEP 1
Clean the mussels and set them aside. Slice the fennel thinly so it softens by the time the shells open.
STEP 2
Cook the fennel and onion in olive oil until softened and glossy. Add the garlic and oregano for the last minute.
STEP 3
Pour in the ouzo and wine and let the liquid bubble briskly for a minute.
STEP 4
Add the mussels, cover and steam them open.
STEP 5
Finish with lemon juice and parsley and bring the whole pot straight to the table.