MUSSELS PASTA WITH GARLIC AND FENNEL

 

2 tbsp olive oil

1 onion chopped

2 cloves of garlic crushed

2 fennel bulbs chopped

1 8 oz can of crushed tomatoes

2 chicken cubes crumbled

2 tbsp tomato paste

4 cups of water

1/2 pound mussels

1/2 cup chopped parsley 

1/2 cup cream

1/4 cup grated Parmesan

2 1/4 pounds spiral pasta

Heat the olive oil in a large pan add onion and cook stirring until golden brown. Add garlic and fennel and stir over heat for 5 minutes.

Add the crushed and drained tomatoes, crumbled cubes, tomato paste and water, reduce the heat and simmer, uncovered, for 45 minutes. Add mussels and simmer over low heat and simmer, uncovered they open and discard the unopend shells.

Pour in the cream and sprinkle with parsley and Parmesan cheese and serve over the al dente drained pasta.

PLEASE DON'T FORGET THAT THE PARTHENON MARBLES MUST RETURN TO GREECE.