Mussel Soup (Moules Mariniere)

Ingredients:

3 quarts mussels (abt 60 to 90)

3 tablespoons olive oil

4 scallions chopped

2 garlic cloves (or to taste) minced

1 cup white wine

1 tablespoon minced parsley

1 bay leaf

1 cup clam juice (bottled is fine)

1 tablespoon fresh basil(or 1 tspn dried basil)

Salt to taste
Freshly-ground black pepper to taste

Wash mussels thoroughly several times and scrub well with a stiff brush.

Trim all the fringe (beard) with a knife.

Set aside.

In a large pot with a tight-fitting cover, heat olive oil and saute scallions and garlic until light gold in color.

Add white wine, parsley, bay leaf, clam juice, basil, salt and pepper, and bring to a boil.

When boiling, add mussels and cover pot tightly.

Cook over a high heat until mussels just open, no longer, about 4 or 5 minutes.

Serve in large bowls with liquid and with crusty bread for dipping.

This recipe yields 4 main dish servings or 6 appetizer servings.