Step 1

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.

Step 2

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.

Step 3

Add the sliced sweet pepper, dried chilli, and sauté over medium to low heat for about three minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Let them sit for another five minutes with the lid on, after which you can serve them.

Step 8

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.