Pasta With Mussels and Fennel

Name: Pasta With Mussels and Fennel
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 serving(s)
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

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Recipe 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!

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READY IN: 1hr 15mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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

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