Mussel And Celery Soup - cooking recipe

Ingredients

4 lbs blue or black mussels
1/3 cup extra virgin olive oil
4 cloves garlic, finely chopped
1/2 tsp red pepper flakes
4 None large celery stalks, thinly sliced
3/4 cup dry white wine
1 lb plum tomatoes, peeled and chopped, juice reserved
1/4 cup chopped parsley

Preparation

Wash and scrub mussels. Pull away beards and rinse well. Discard any mussels that are open or that don't close when touched.
Cook oil, garlic and red pepper flakes in a large saucepan on medium heat for 1 min until garlic just starts to color. Stir in celery and cook for 2 mins. Add wine and cook for 2 mins. Stir in tomato with reserved juice and simmer for 4 mins.
Increase heat to high and add mussels. Cook for 5-7 mins, covered, until mussels open. Shake pan once or twice during cooking and discard any mussels that do not open. Stir in parsley and serve immediately.