1. In a large pot over medium heat, soften the shallot and garlic with the ground fennel in 1 tbsp of the butter.
2. Add the white wine and let reduce for 1 minute. Add the pasta sauce and mussels. Cover and simmer until all the mussels have opened, about 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, remove the mussels from the pot and place in a serving dish. Keep warm.
3. Let the sauce reduce for 2 minutes. Add the parsley and remaining butter. Season with pepper. Pour the sauce over the mussels. Serve with country bread, if desired.

Note

Classico di Napoli tomato and basil pasta sauce is a versatile ingredient to have on hand for a last-minute dinner. For shellfish lovers, these marinara mussels are sure to delight!