This recipe is excerpted from Ethan Stowell's New Italian Kitchen by Ethan Stowell and Leslie Miller. Copyright © 2010 by Ethan Stowell. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.
My wife, Angela, loves mussels, especially the fat, tender Mediterranean mussels you get in summer and early fall. Consequently, we eat a lot of them—steamed, in salads, with pastas, you name it. Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.