Recipes: Pasta with Mussels and Fennel

• Cook Time:50 minutes

 

Tagged:
date night, entertaining, entree, italian, mussels, olivaylle, olive nectar, pasta,

As with most good things, this pasta is simple to prepare but makes for a spectacular presentation. Don’t forget a drizzle of Olive Nectar as the perfect finishing touch!

Recipe courtesy of OliVaylle and submitted by Conchita De Moya. OliVaylle Olive Nectar™ is extra virgin olive oil from Australia.

 

Foodie Byte

Ingredients

2 tablespoons OliVaylle Olive Nectar
1 onion, chopped
1 onion, chopped2 cloves garlic, crushed
2 small fennel bulbs, chopped
8 ounce can crushed tomatoes
2 chicken stock cubes, crumbled
2 tablespoons Tomato Paste
4 cups water
4 cups water1 1/2 pounds Mussels
1/4 cup chopped parsley
1/2 cup cream
1/2 cup cream1/4 cup grated Parmesan cheese
2 1/4 pounds spiral pasta

Preparation

Heat olive oil in large pan, add onion, cook stirring until golden brown. Add garlic and fennel, stir over heat 5 minutes.
Add undrained crushed tomatoes, crumbled stock 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. Serve over pasta which has been boiled until just tender and drained.

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