Fennel & Mussel Pasta

Ingredients:

• ½ pound of spaghetti

• 3 cans of scout mussels

• 2 tbsp unsalted butter

• 1 1/2 cup fennel, thinly sliced

• 1 medium sized shallot, minced

• 3 cloves of garlic, minced

• 1 serrano pepper, seeds removed and sliced thin

• ⅓ cup white wine, dry

• ½ tbsp fish sauce

• 1 tbsp soy sauce

• Salt and pepper to taste

• ¼ cup fresh parsley, minced

• 2 tbsp lemon juice

• ¼ cup parmesan, grated

• extra virgin olive oil and fennel sprigs for garnish.

Steps:

1. Caramelize fennel in butter in a large pan over med-high heat and a sprinkle of salt (about 5-8 minutes). Add shallots and cook for about 1 minute. Add garlic and cook for about 1 minute. Add in canned mussels, serrano, soy sauce, fish sauce and white wine. Stir for 2-3 minutes.

2. Add your pasta along with parsley and lemon juice, stirring vigorously for about a minute. Add cheese and salt and pepper to taste.

3. Garnish with fennel sprigs and a dash of EVOO.