small fennel bulbs, halved lengthwise and thinly sliced
cloves garlic, chopped
cups Imagine Creamy Tomato Soup
pounds (1 bag) mussels, cleaned
salt and pepper, to taste
fresh parsley, for serving
lemon wedges, for serving
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.