black mussels, 3 lb 4 oz
dry white wine, 3/5 cup
tinned tomatoes, 7 oz
water, 4/5 cup
extra virgin olive oil, 2 tbls
garlic, 1 large clove finely chopped
parsley, ¼ cup flat-leafed finely chopped
shallots, 2,1 oz


Scrape and clean mussels thoroughly under running water, removing beards.
Add the mussels and wine to large pot and cook for 5-6 minutes, shaking pot occasionally. Remove all opened mussels from pan, discarding unopened ones.
In another saucepan, combine oil, garlic and shallots and cook for approximately 1-2 minutes. Add tomatoes and water and cook on low heat for 8-10 minutes, stirring occasionally. Add the parsley, mussels, mussel juices and wine and heat through for three minutes.
Divide mussels equally between each bowl and spoon some of the soup on top. Garnish with additional parsley sprigs and serve with crusty bread.

Thanks to: Ambra Dambra