Steamed Mussels with Fennel Tomatoes Ouzo and Cream (Greece)

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream (Greece) Ingredients  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  1/2 cup white wine  1/4 cup ouzo  1/2 cup heavy cream  4 pounds mussels, cleaned and debearded  1/3 cup fresh basil leaves, torn  salt to taste 4 Servings Directions 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