Ingredients for 4:
2 kg of mussels
2 bunches fennel
1 / 2 onion
two or three spoons of boiled cauliflower already
some black olive
150 g spaghetti cut
Procedure: Remove
the wire and clean the mussels well. Them to burst into a wide pan and peel them, save the filtrate. Cook the fennel in a pot of salted water. Make a small fry the grated onion and a thread of olive oil, add the broccoli and fennel. Add the pitted olives and finally the mussels. After a few minutes with the water stretch of the fennel el `water mussels. To boil, throw 150 g of spaghetti and second cut off the stove and boil cover the pot with a lid. After ten minutes the soup is cooked.
