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Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients. Mix well, then pour on the wine and oil. Place over a high heat, bring to the boil and cook for 3 minutes. Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes. They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these.
I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls. Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells. I serve the mussels with lots of fresh crusty bread.
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Hearty Tomato Soup with Lemon and Rosemary
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