Roast Tomato Soup with Mussels & Fennel - SippitySup

Ingredients

• 4 pound roma tomatoes, roughly torn or chopped into big chunks
• 1 onion, peeled and roughly chopped
• 4 clove garlic, peeled & chopped
• 1 fennel bulb with stems and fronds, separated
• .75 cup olive oil
• 1 pinch each kosher salt and black pepper
• 4 tablespoon flat leaf parsley leaves, chopped
• 1 red calabrian chili, or similar, with seeds minced
• 6 cup water
• 3 pound mussels, scrubbed & debearded