Serves 4 to 6

You may use mussels, small clams or a mixture in this delicious soup, redolent with garlic.  Serve it in individual bowls.  Accompanied with a green salad and a crisp, white wine it makes a satisfying country meal.

About 4 pounds of fresh mussels or clams or both

2 slices Italian or French bread per person, cut about 1 inch thick and lightly toasted

1 or 2 cloves of garlic cut in half

6 to 8 cloves of garlic, sliced thinly

2 or 3 tablespoons olive oil

1/2 cup dry white wine

1 teaspoon dry mixed herbs – (Italian Seasoning)

1/4 cup chopped fresh parsley

Salt and fresh coarse ground black pepper to taste

2 slices Italian or French bread per person, cut about 1 inch thick and lightly toasted

Additional garlic

Wash the mussels or clams thoroughly and discard any that are open and will not close when you tap them.  Put about an inch of water in a heavy pot with a tight fitting lid and bring to the boil.  Place the mussels or clams in the pot and cover and steam until they have opened.  Place them in a bowl, set aside and keep warm.  Strain the liquid and set aside.

Toast the bread and rub each slice with a cut clove of garlic.  Heat the olive oil in a large skillet over moderate heat and very lightly brown the garlic.  Add the wine, strained liquid from the mussels and the Italia seasoning and pepper and simmer for about ten minutes.  Add the mussels and cook only until heated through.  Rub each slice of toast with a cut clove of garlic and place in individual bowls.  Divide the mussels or clams between the bowls and ladle liquid over each serving.  Sprinkle with fresh parsley and serve while still hot.