Mussel Soup

Serves two people:

3 dozen Penn Cove mussels		Wash mussels under cold running water. Remove "beards" if any exist.
1/4 cup chopped onions 1/4 cup chopped celery 1 tsp garlic 1/2 cup olive oil (extra virgin)		Combine onions, celery, and coarsely chopped garlic and chop in food processor. (This mixture is called a "batuto", when cooked, it is called "soffritto"). Heat olive oil in enamel or stainless steel pan. Cook chopped vegetables in oil.
1 Tbl fresh basil 1 Tbl Italian parsley 1 Tbl chopped capers freshly ground pepper		Add 1 tablespoon finely chopped fresh basil, 1 tablespoon finely chopped Italian parsley, and 1 tablespoon chopped capers. Add a few grindings of pepper. Stirring frequently, cook the "soffritto" for 8 to 10 minutes or until it is lightly colored.
1/2 cup dry white wine 2 cups canned diced tomatoes    with basil/garlic/oregano		Pour in the wine (at least 1/2 cup - when in doubt, add more wine) and boil briskly to reduce to 1/4 cup liquid. Add canned diced tomatoes (and their liquid) and simmer uncovered over low heat, stirring frequently, for about 15 minutes. Drop in mussels in shells, cover pan, and cook on medium high heat, shaking the pan from time to time so that the mussels cook evenly. At the end of 8 minutes, shells should be open. If not, remove and discard those few that have not opened.
2 teaspoons freshly chopped lemon zest		To serve, ladle soup, shells and all, into individual soup bowls. Sprinkle with lemon zest and accompany with crusty Italian bread to dip in the broth.

This recipe is best when doubled and friends are invited to dinner.

Jackie Johnson