2 shallots minced 4 cloves garlic finely minced
1/2 cup heavy cream
1 bulb fennel trimmed and sliced thin
1 large tomato cubed 2 Kg mussels cleaned
1/2 cup white wine
1/3 cup basil leaves
salt & pepper to taste
Heat EVOO in large pot over medium heat. Add shallots and garlic and cook until translucent, about 5 minutes. Stir in fennel and cubed tomato and continue cooking another 5 minutes. Mix the white wine, grappa and heavy cream together. Add to the pot and bring to a hard simmer. Add the mussels and the 1/2 the basil leaves. Cover and cook for 7 minutes or until all mussels have opened. Serve immediately garnished with remaining basil leaves and crusty bread.