Pasta With Mussels and Fennel

Submitted by teresas

"This is out of my Easy Entertaining cookbook...it's for a party of 10...the Italian-style dinner party...hope you enjoy it!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 10

ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 small fennel bulbs, chopped
• 1 (14 1/2 ounce) can crushed tomatoes
• 2 chicken bouillon cubes
• 3 tablespoons tomato paste
• 4 cups water
• 1 1⁄2 lbs mussels, scrubbed and de-bearded
• 1⁄2 cup whipping cream
• 1⁄4 cup parsley, chopped
• 1⁄4 cup parmesan cheese, grated
• 2 lbs spiral shaped pasta

directions

1. Heat butter in large pan, add onion.
2. Cook, stirring, until golden brown.
3. Add garlic and fennel, stir over heat 5 minutes.
4. Add undrained crushed tomatoes, crumbled bouillon cubes, tomato paste, and water, mix well.
5. Bring to a boil, reduce heat, simmer uncovered 45 minutes.
6. Add mussels, cook over low heat until mussels open, discard unopened shells.
7. Add cream, parsley and Parmesan cheese.
8. Cook pasta in a large pan of boiling water until just tender, drain.
9. Serve with sauce.