An elegant pasta supper, healthy and quite cheap too.
Get a large pan and get an inch or so of water on the boil, chuck in a kilo or so of mussels, making sure they are tight shut and therefore fresh before you add them.
After 5 minutes with the lid on they will all open up. Remove from shells and keep aside in their warm cooking juice form the bottom of the pan.
FInely slice 2 cloves of Garlic and a Fennel bulb in the food processor (or by hand)
Add it to a frying pan with some olive oil, and cook gently until nice and soft. After a minute or so of cooking, add a sprinkling of fennel seeds, and some dried chilli if you like.
Once all soft and infused with the flavours, add the mussels, a small glass of white wine (if you have it), and a tin of plum tomatoes. Allow to simmer and reduce for as much time as you have.
Meanwhile, whack a good handful of breadcrumbs (from packet is fine) in to a pan with some olive oil and a crushed garlic clove. Brown gently, taking care not to burn them, which can happen easily.
Add half of 3/4 of a pack of cooked spaghetti to the sauce and top with the toasted breadcrumbs.
Top with some parsley if you have any around.
Get a large pan and get an inch or so of water on the boil, chuck in a kilo or so of mussels, making sure they are tight shut and therefore fresh before you add them.
After 5 minutes with the lid on they will all open up. Remove from shells and keep aside in their warm cooking juice form the bottom of the pan.
FInely slice 2 cloves of Garlic and a Fennel bulb in the food processor (or by hand)
Add it to a frying pan with some olive oil, and cook gently until nice and soft. After a minute or so of cooking, add a sprinkling of fennel seeds, and some dried chilli if you like.
Once all soft and infused with the flavours, add the mussels, a small glass of white wine (if you have it), and a tin of plum tomatoes. Allow to simmer and reduce for as much time as you have.
Meanwhile, whack a good handful of breadcrumbs (from packet is fine) in to a pan with some olive oil and a crushed garlic clove. Brown gently, taking care not to burn them, which can happen easily.
Add half of 3/4 of a pack of cooked spaghetti to the sauce and top with the toasted breadcrumbs.
Top with some parsley if you have any around.