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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Dinner Greek

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

4.8

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 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. 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. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Fennel Seed Spiked Pork Roast
Dinner American

Fennel Seed Spiked Pork Roast

4.8

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Toast fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes; do not let burn. Place toasted fennel seeds mixture, garlic, ouzo, and salt into a mortar and pestle or a spice grinder; grind to a paste. Score pork roast fat layer with a sharp knife; rub spice paste all over roast.
  3. 3 Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.
  4. 4 Roast in the preheated oven until pork is tender, 5 to 6 hours (about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.

By wsf