ELIZABETH DAVID’S MUSSEL SOUP

This is only one of the many ways of making a mussel soup. Other shellfish can be added, such as large shrimp, allowing 2 or 3 for each person, but they should be bought uncooked, and the tails slit down the center before adding them to the soup.

INGREDIENTS
Olive oil
1 onion
Celery
Garlic
Fresh marjoram
Thyme or basil
Ground pepper
2 lb tomatoes
White wine
4 dozen mussels
Parsley
Lemon peel
Bread

PREPARATION
Cover the bottom of a large and fairly deep pan with olive oil. When it is warm put in the onion, sliced very thinly. As soon as it begins to brown add a tablespoon of chopped celery, 3 cloves of garlic, sliced, some fresh marjoram, thyme or basil, and ground black pepper (no salt). When this has cooked a minute or two put in the skinned and sliced tomatoes and let them stew 3 or 4 minutes before adding a glass of white wine (about 1/2 cup). Let all bubble 2 minutes before covering the pan and turning down the flame.

Cook until the tomatoes are almost reduced to pulp, then pour in about a cup of hot water, enough to make the mixture about the consistency of a thick soup, and leave to simmer a few more minutes. The basis of the soup is now ready. (It can be prepared beforehand.)

The final operations must be carried out only immediately before serving. Heat the prepared soup and add the carefully cleaned and bearded mussels. Let them cook fairly fast until all are opened, which will take 10-12 minutes. Before serving sprinkle some cut parsley and a scrap of grated lemon peel over the mussels; have ready 3 or 4 slices of toasted French bread for each person, and a large bowl on the table to receive the empty shells as the mussels are eaten.