Steamed Mussels with Fennel, Tomatoes, Sambuca (Optional) and Cream

Get yourself down to Coleman's or another fine grocery store and grab yourself some fresh Mussels! This wonderful combination will go great as an appetizer and use up the fennel, tomatoes, green onions and basil from your CSA basket.


1 tablespoon olive oil

2 green onions, finely chopped

4 cloves garlic, finely chopped

1 bulb fennel - trimmed, cored and thinly sliced

1 large tomato, cubed or 6 - 8 cherry tomatoes

1/2 cup white wine

1/4 cup sambuca or ouzo (you may leave out for the kids sake!)

1/2 cup heavy cream

4 pounds mussels, cleaned

1/3 cup fresh basil leaves, torn

salt to taste


  • Heat olive oil in a medium saucepan over medium heat. Stir in green onions and garlic, and cook until tender. Stir in fennel and tomato(s), and continue cooking about 5 minutes.

  • Mix white wine, sambuca, 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.

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