Mussels Pasta Garlic Fennel (Print Version)

# Ingredients:

→ Pasta and Shellfish

01 - 225 grams uncooked linguine
02 - 450 grams frozen mussels, washed and cleaned

→ Vegetables and Herbs

03 - 1 fennel bulb, halved and thinly sliced
04 - 3 cloves garlic, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dairy and Fats

06 - 1 tablespoon unsalted butter
07 - 240 millilitres cream

→ Seasonings

08 - 1 teaspoon Tuscan seasoning
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground black pepper

# Instructions:

01 - Cook linguine in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.
02 - Melt butter in a large non-stick pan over medium heat. Add sliced fennel and sauté for 3 minutes until slightly softened.
03 - Add frozen mussels to the pan and cook for an additional 3 minutes, stirring occasionally.
04 - Stir in garlic, cream, Tuscan seasoning, salt, and pepper. Continue cooking for 5 minutes, allowing the sauce to thicken slightly.
05 - Add the cooked linguine to the pan and toss until evenly coated with the sauce.
06 - Transfer to serving plates and garnish with chopped parsley.

# Notes:

01 - Linguine can be substituted with spaghetti or tagliatelle if preferred.
02 - Ensure mussels are properly cleaned and free from any beard before cooking.

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