Great olive oil in medium saucepan over medium heat. Stir in shallots and garlic, cook until tender. Stir in fennel and tomato, cook for 5 more minutes.

Mix white wine, ouzo and heavy cream into saucepan. Bring to boil.

Gradually stir in mussels, 1/2 the basil and salt.

Cover saucepan and continue cooking for 5 minutes or until mussels are opened.

Garnish with remaining basel to serve.