ZUPPA DI COZZE

Steps:

• Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent.
• Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
• Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick.
• Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
• Add the parsley just before serving.
• You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.