Pasta with Mussels and Fennel

Pasta with Mussels and Fennel

Prep Time


Cook Time

50 minutes



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.


  • 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


  • 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.
  • 3 Add mussels, cook over low heat until mussels open, discard unopened shells.
  • 4 Add cream, parsley and Parmesan cheese. Serve over pasta which has been boiled until just tender and drained.


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