Mussel soup
Centine Bianco

Ingredients for 4 people
1 kg of mussels
Extra virgin olive oil
1 cm of ginger root
1 ripe tomato
1 clove of garlic
Chili pepper
Fresh parsley
8 slices of bread

Clean the mussels: scrape the shells and remove the beard.
Pour a few tablespoons of extra virgin olive oil on the bottom of a large pan, add a crushed clove of garlic, the chopped ginger and chilli pepper, to taste. Add the well-drained mussels into the pan and the diced tomato.
Cover the pan with a lid. Cook the mussels over medium heat for a few minutes, occasionally shaking the pan until all the mussels are open.
Slice some bread, toast it and, if you want, rub it with a clove of garlic.
Put the bread on the bottom of four bowls and pour the mussels over it, including their cooking liquid, which will soak the bread.
Sprinkle with chopped fresh parsley and serve immediately.