- Prep Time:
- Cook Time:50 minutes
- Serves:8
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.
Ingredients
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2 tablespoons OliVaylle Olive Nectar
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1 onion, chopped
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1 onion, chopped2 cloves garlic, crushed
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2 small fennel bulbs, chopped
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8 ounce can crushed tomatoes
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2 chicken stock cubes, crumbled
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2 tablespoons Tomato Paste
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4 cups water
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4 cups water1 1/2 pounds Mussels
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1/4 cup chopped parsley
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1/2 cup cream
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1/2 cup cream1/4 cup grated Parmesan cheese
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2 1/4 pounds spiral pasta
Preparation
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1
Heat olive oil in large pan, add onion, cook stirring until golden brown. Add garlic and fennel, stir over heat 5 minutes.
-
2
Add undrained crushed tomatoes, crumbled stock cubes, tomato paste and water, mix well. Bring to a boil, reduce heat, simmer uncovered 45 minutes.
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3
Add mussels, cook over low heat until mussels open, discard unopened shells.
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4
Add cream, parsley and Parmesan cheese. Serve over pasta which has been boiled until just tender and drained.
Additional Info
From The Kitchens of The Food Channel
