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Heat the olive oil and the unsalted butter in a large frying pan and put the onion and minced garlic to fry over medium heat for one minute.
After a minute, add the sliced fennel, season with a teaspoon of sea salt, and simmer for about two minutes so that the fennel softens a little.
Add the sliced sweet pepper, dried chilli, and sauté over medium to low heat for about three minutes.
Add the white wine to the pan first and let it simmer for a minute to remove the alcohol content; after that, add the double cream, season with sea salt, mix and leave for a minute.
You can add tagliatelle pasta, season it with garlic powder and dried oregano to add more flavour to the dish and simmer for two minutes.
Next are the frozen shells and chopped parsley, mix lightly to incorporate into the pasta and sauce, put the lid on and leave everything for another three minutes.
Let them sit for another five minutes with the lid on, after which you can serve them.
This pasta with mussels in white wine and double cream sauce is served hot, with a little chopped parsley sprinkled on top and lemon slices next to it.