½ cup onion, coarsely chopped
1 teaspoon celery, coarsely chopped
1 teaspoon garlic, coarsely chopped
½ cup olive oil
1 tablespoon fresh basil, finely chopped or 1 teaspoon dried basil
Freshly ground black pepper
½ cup dry white wine
2 cups un-drained canned tomatoes
4 dozen small mussels in shells, scrubbed thoroughly
2 teaspoons freshly grated lemon peel
Method: Combine the onions, celery and garlic on a cutting board and chop together very finely. Heat the olive oil in a 3-4 quart saucepan. Add the chopped vegetables, basil, and a few grindings of pepper. Cook over medium heat, stirring frequently, 8 to 10 minutes. Add the wine and boil briskly to reduce the mixture to about ¼ cup. Add the tomatoes and simmer uncovered about 20 minutes over low heat. Add the mussels, cover the pan and cook a few minutes longer. (Discard any mussels that remain closed.) Serve immediately.
Cooking Tip! The soup can be made ahead of time and warmed over medium heat. But do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel. Serves 4