Instructions: 1. Combine the onions, celery and garlic on a cutting board and chop together very finely.

2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes.

3. Add the wine and boil briskly to reduce the mixture to about 1/4 cup.

Add the tomatoes and simmer uncovered about 20 minutes over low heat.

4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately.

NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel.

WINE: RUFFINO DUCALE GOLD

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