Italian Mussel Soup (Zuppa di Cozze) 4-6 dozen fresh mussels in their shells 1/2 cup (125 ml) extra-virgin olive oil 2-4 cloves garlic, finely chopped 1/4 cup (60 ml) finely chopped onion 1/4 cup (60 ml) finely chopped celery 1 15-oz (420 g) can Italian plum tomatoes, chopped, with the liquid 1/2 cup (125 ml) dry white wine, clam juice, or fish stock 2 Tbs (30 ml) chopped fresh basil Salt and freshly ground pepper to taste 1 Tbs (15 ml) lemon zest Italian bread Scrub the mussels with a stiff brush and remove the "beard" using a sharp knife. Heat the olive oil in a large pot over moderate heat and saute the garlic, onion, and celery until lightly browned, about 10 minutes. Add the tomatoes and their liquid, the wine, basil, salt, and pepper, and simmer uncovered over low heat for 20 minutes, stirring occasionally. Add the mussels, cover, and cook over high heat until the mussels have opened, abo ut 10 minutes. Divide the mussels between individual serving bowls, discarding any unopened shells. Spoon the soup over them and garnish with lemon zest. Serve with crusty Italian bread for sopping up the broth. Serves 4 to 6.