Thank you to Imagine® Foods for sponsoring this post!
My Dominican Republic adventures earlier this week have left me craving seafood, so it seems only appropriate to share this easy recipe for Mussels in Creamy Fennel Tomato Broth today. I know it sounds complicated, but I promise it’s ready in minutes!
I absolutely love mussels in super garlicky tomato broth – it’s one of my favorite things to order at restaurants. Little did I know how easy it was to recreate at home!
This would make a great dish to impress dinner guests – mussel-based meals always look so fancy, but in reality, they are fast and easy to make. Mussels are nutritious, too – a great source of protein, vitamin B12, and selenium. Thumbs up!
To make this recipe, you first need to clean the mussels; here’s a good visual/how-to for cleaning mussels. It’s easy. :)
Then, you simply sauté some garlic and sliced fennel in a pot with olive oil for a few minutes, then add tomato soup and bring it all to a boil. I used Imagine® organic creamy tomato soup to make the broth for this recipe; I love Imagine’s products and buy them often! Each soup provides a full serving of veggies per cup, and has no added MSG, artificial flavors, chemicals, or preservatives. Their soups are good on their own or in recipes, like this one!
Once the mixture is at a boil, you add the mussels and reduce the heat, then cover and simmer for about 10 minutes, or until the mussels open up. That’s it! You’re done. :)
Enjoy as-is or atop some spaghetti. I also recommend dipping crusty bread into the broth. :)
Here’s the full recipe. Enjoy!
Mussels in Creamy Fennel Tomato Broth
Ingredients
- 1 tablespoon olive oil
- 2 small fennel bulbs, halved lengthwise and thinly sliced
- 4 cloves garlic, chopped
- 2 cups Imagine Creamy Tomato Soup
- 2 pounds (1 bag) mussels, cleaned
- salt and pepper, to taste
- fresh parsley, for serving
- lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the fennel slices and garlic and cook, stirring occasionally, for 5-7 minutes, or until the fennel is tender and lightly browned.
- Add the tomato soup and bring to a boil.
- Add the mussels, reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until all the mussels are wide open. (After 10 minutes, all the mussels should be open. If any aren’t open, discard them, they’re no good.)
- Season broth to taste with salt and pepper, then serve garnished with fresh parsley, lemon, and bread, if desired.
Kroger shoppers – visit Kroger.com to download a $1 off coupon on Imagine® Creamy Soups to your Kroger Plus Card. Not a Kroger shopper? Visit imaginefoods.com to check out all 20 creamy and delicious flavors, as well as a $1 off coupon.
I am so cold right now and that recipe looks like it would be delicious and warm me up. Thanks for sharing!
LOVE mussels!! Here’s my take on a smokey creamy sauce! I made mine with bacon and coconut milk and cream! SO DAMN good! http://peachypalate.com/2014/12/01/creamy-smoky-paleo-mussel-chowder/
Yum!!
Love mussels, but I rarely cook them myself. It’s pretty easy to make, though the hard part is cleaning them
This is on my meal plan!
Adding to my menu wish list, thanks!
Love, love, love mussels, but I never considered making them at home. Good to know that they are easy to make … Do you have a favorite mussel spot in DC? I’m always looking for recommendations. :)
Want to dive right into this bowl! As I’m a bit lazy, I buy ready cleaned mussels…
Good idea :)