Mussel Soup – Muschelsuppe

Brush the mussels with a hard brush or metal scouring ball under cold running water. Using a small sharp kitchen knife, chop their “beards” – the very tough, black, string-like tufts on their shells that the mussels use to attach themselves to their sites in the sea. Chop the chopped onions, celery and garlic into very small pieces on a chopping board. (This mixture is called battuto, when steamed it is called soffritto.) Heat 1/2 cup of olive oil in an enamel or stainless steel saucepan of 3 to 4 liters. In this, roast the chopped vegetables at a moderate temperature with the basil and a pinch of pepper. Stirring frequently, sauté the soffritto for 8 to 10 minutes, or until lightly browned. Pour the white wine over it and let it boil quickly until it thickens to about a quarter cup. Then add the chopped tomatoes with their juice and cook uncovered at low temperature for about 20 minutes, stirring frequently. Add the mussels, cover the pot and cook at high temperature, shaking the pot from time to time so that the mussels cook evenly. After 10 min. all the mussels should have opened, in case not, make a few min. longer. The dish is served by placing the mussels with their shells in the soup plates and pouring the clear soup over them. (It is

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