Pasta With Mussels And Fennel

• 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

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.

butter, onion, garlic, fennel bulbs, tomatoes, chicken bouillon cubes, tomato paste, water, mussels, whipping cream, parsley, parmesan cheese, pasta

Taken from www.food.com/recipe/pasta-with-mussels-and-fennel-504066 (may not work)