Instructions: Saute onion, celery, and garlic in olive oil in a heavy pot or saucepan. Add basil and pepper and continue to saute. Add white wine and boil down to approximately 1/4 cup. Add tomatoes and simmer uncovered for 20 minutes. Stir often.

Add mussels, cover pot and cook over high heat until the shells open. Pour into soup bowls and garnish with fresh parsley. Serve with chunks of crusty bread for dipping in the broth.

This recipe yields 4 servings.

NOTES :

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