Pasta With Mussels And Fennel - cooking recipe

Ingredients

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

Preparation

Heat butter in large pan, add onion.
Cook, stirring, until golden brown.
Add garlic and fennel, stir over heat 5 minutes.
Add undrained crushed tomatoes, crumbled bouillon cubes, tomato paste, and water, mix well.
Bring to a boil, reduce heat, simmer uncovered 45 minutes.
Add mussels, cook over low heat until mussels open, discard unopened shells.
Add cream, parsley and Parmesan cheese.
Cook pasta in a large pan of boiling water until just tender, drain.
Serve with sauce.