MUSSELS SOUP For 4

This is a virtually unknown soup in North America, but also one of the tastiest and easiest to prepare.

4 dz mussels
4 tbsp oil
2 garlic cloves, chopped
1/2 tbsp oregano
1 tbsp fresh parsley, chopped
1 cup white wine
pepper, as desired
bread toasts

Scrub mussels well and remove their beard.
Place oil in a deep casserole and stir fry garlic until it begins to colour.
Add oregano and parsley, then the white wine. After a few minutes add the mussels all at once.
Cover, shake pan a few times and cook for 6-7 minutes, until mussels are open.
Discard any mussels that did not open.
Place a piece of toast, preferably rubbed with garlic, in each deep dish, then the mussels and distribute the broth. Serve immediately.