How to make it

  • Clean the clams of the mussels using an ironbrush, wash them, remove any hair and steam them in a pot with 2 tbs of ouzo (or water). Discard any that haven’t opened and keep the rest aside.
  • In a large frying pan (wok type) saute with the olive oil in medium high, the onion, garlic and green pepper.
  • Add the rice, tomato puree, fennel (optionally) and anise. Saute until the rice becomes transparent (approx. 5 mins).
  • Add wine and tomatoes, reduce fire and stir.
  • Keep the meat stock near you and have a laddle with it. When almost all liquid is absorbed add a large laddle at a time. Keep cooking and adding laddles of stock and stirring. When there are but 2 portions of stock left, add the meat of mussels and continue cooking until our rice looks tender and creamy.
  • Season with salt and pepper and serve with the open mussels shels on top.

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