Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes or until the onions are translucent.
Add the garlic, chilli flakes, red pepper, and fennel and cook for 2 minutes, stir in the chopped tomatoes, simmer for 20 minutes.
Add the mussels, cover and cook over a medium heat for 10 to 12 minutes or until the mussels have opened. Throw away any that have not opened, stir in the parsley.
Meanwhile cook the pasta in a large pan or rapidly boiling water until al dente, drain well.
Divide the spaghetti among 4 bowls and top with the mussels and sauce, season with cracked black pepper, Serve and Enjoy!
|Chopped Fresh Parsley||2 Tablespoons|
|Fresh Mussels, Cleaned||40|
|Canned Chopped Tomatoes||800 Grams|
|Fennel Bulb, Thinly Sliced||½|
|Dried Chilli Flakes||1 Teaspoon|
|Garlic Cloves. Finely Chopped||2 Cloves|
|Onion Chopped||1 Medium|
|Olive Oil||2 Teaspoons|
|Spaghetti, We Use De Cecco Pasta||400 Grams|
|Cracked Black Pepper To Taste|
You know we both just love mussels and I really like pasta Maureen doesn’t like pasta but the marvellous thing about a lot of seafood and pasta recipes they can always be adapted to use with rice which is just what we do I get my pasta and the boss gets her rice simple isn’t it?
We like to serve this tasty dish with a green salad and balsamic dressing.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.