Select mussels that are completely closed. They will open when you cook them. Discard any mussels that do not open. Remove the top half of the shell from each mussel to make them prettier to serve and easier to eat.

• Heat the oil over medium high heat in a four-quart soup pot. Sauté the garlic and shallots. Do not brown. Add the water and mussels. Bring to a boil and cook, stirring.

• Using a slotted spoon, remove each mussel as it opens and place in a bowl on the side. Let the mussels cool. Add the rest of the ingredients to the pan and reduce the heat to a simmer.

• When the mussels are cool enough to handle, twist off the top shell from each and add them back into the soup. Cook briefly, until mussels are hot again, and serve.