Italian Mussel Soup. Incredible and fast...
1 Baguette, sliced in rounds the diameter of the bread, and then gthe rounds sliced in half on the diagonal
2 lbs mussels (discard open ones)
1 T Italian Virgin Olive Oil
One clove garlic
5 T fresh chopped italian flat leaf parsley
1/4 lemon
1/4 C pinot grigio
1/2 C water
Put mussels in large soup pot, cover and dry steam until just opened
Liquify garlic in the olive oil with a large flagt blade knife, add immediately and cook a minute or so until fragrant
Add all remaing ingredients, stir and cook 5 minutes uncovered
Toast the bread
Serve soup with a some mussels and and toast for scarpetta