Serves SERVES4     adjust servings

Mussels in Creamy Fennel Tomato Broth

Prep Time 15 MINUTES Prep Time
Cook Time 20 MINUTES Cook Time
Total Time 35 mins Total Time


  • 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


  1. 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.
  2. Add the tomato soup and bring to a boil.
  3. 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.)
  4. Season broth to taste with salt and pepper, then serve garnished with fresh parsley, lemon, and bread, if desired.


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