Mussel Soup
2 lb mussels, dry steam covered in a really over sized pot to allow them to open. (Discard any open ones before steaming and closed ones after.)
Stir in 1/4 c dry white wine (pinot grigio is good), 1/2 c water, 1 T olive oil, 5 T chopped parsley, and 1 clove decimated garlic.
Cook 5 minutes and season with salt and pepper if needed.
Serve with chunks of hearty, crusty Italian bread for scarpetta.