Zuppa Di Cozze(Mussel Soup) - cooking recipe

Ingredients

4 lb. mussels
2 Tbsp. extra virgin olive oil
3 Tbsp. chopped parsley
1 c. water
6 slices firm, coarse-textured bread
2 garlic cloves, chopped
juice of 1/2 lemon
1/2 c. dry white wine
salt and pepper

Preparation

Scrub and wash the mussels.
Place in a large covered stockpot over moderate heat, just until they open.
Discard any that do not open.
Strain mussel liquid.