Soup of Mussels


(from "Neapolitan cooking" by M.G. Fasulo Rak)

You brush well and you wash the mussels.
You fry lightly the garlic in a pan with the oil, you add the tomato, the pepper and abundant milled parsley. When the sauce is more thiched add the mussels and cover.
In the vivacious heat the mussels will open releasing the water of sea that flavours and dilutes the sauce. You leave to flavour and then add other milled parsley.
Before serve with slices of toasted bread, you leave the soup for a few minutes so as some grains of sand that the mussels contain will deposit.
You can prepare in the same way the soup of clams, also adding, if you want, a few molluscs.