4 dozen small mussels in their shells
1/4 cup chopped onions
1/4 cup chopped celery
1 tsp chopped garlic
1/2 cup olive oil
1 T basil finely chopped if fresh or 1 tsp dried basil
Freshly ground pepper
1/2 cup dry white wine
2 cups canned Italian plum or whole packed tomatoes chopped but not drained
2 tsp freshly grated lemon peel or 1 tsp of blue cheese crumbles.
Scrub the mussels with a stiff brush under cold running water. With a sharp knife cut off  their beards.
Combine chopped onions, celery, garlic on a cutting board and chop into small pieces. Mixture is called a battuto; when cooked it is called a soffritto.  Heat olive oil in saucepan and add the battuto. Cook the soffrit for 8 to 10 minutes with the basil and a bit of pepper. Stir frequently, then add wine and boil it to 1/4 cup. Then add tomatoes and their liquid and simmer for 20 minutes.
Drop the mussels in the pan and cover. Cook at high heat, shaking the pan from time to time so the mussels cook evenly – about 10 minutes they should all be open; if not, cook a few minutes longer.Â
To serve, ladle the mussels, shells adn all, into individual soup bowls and spoon soup over them. Sprinkle each serving with grated lemon peel and serve with hot, crusty Italian Bread that you dip into the broth.
I love this food!