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. ---------------------------------------------------------------------------
Nutrition
Ingredients
