Mussel Soup - cooking recipe

Ingredients

30 fresh mussels (scrub and debeard)
2 garlic cloves, crushed
1 onion, peeled and chopped
2 tablespoons olive oil
2 tablespoons parsley, chopped
1 teaspoon chopped fresh chili pepper
2 tablespoons lemon juice
3/4 cup dry white wine
1 1/2 cups water
400 g crushed tomatoes with juice
salt and black pepper

Preparation

Heat oil in large saucepan.
Add chopped onion, and garlic and cook until clear.
Add parsley and chilli and cook for 1-2 minutes.
Increase heat and add lemon juice, wine and water and bring to the boil.
Add tomatoes.
Bring to boil.
Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
Discard any mussels that have not opened.
Remove the top shell from each mussel.
Season with salt and pepper and serve immediately.