Mussels in White Wine with Fennel and Ouzo

Ingredients

• 1200 g fresh mussels, scrubbed and debearded
• 1 fennel bulb
• 200 ml dry white wine
• 2 tbsp ouzo
• 4 clove garlic cloves
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 20 g flat-leaf parsley

Method

1. 1

   Thinly slice the fennel and crush the garlic. Discard any mussels that remain open when tapped.

2. 2

   Heat the olive oil in a very large, deep pan over a medium-high heat. Fry the fennel for 4 minutes until softened, then add the garlic and cook for 1 minute.

3. 3

   Halve the cherry tomatoes, add to the pan, and cook for 2 minutes. Pour in the white wine and ouzo and bring to a vigorous boil.

4. 4

   Tip in all the mussels, cover tightly, and steam for 4–5 minutes, shaking the pan occasionally, until all the shells have opened. Discard any that remain closed.

5. 5

   Scatter with chopped parsley and serve immediately in deep bowls with plenty of crusty bread.