By: Emily Richards (@ERiscooking) br Nothing brings you to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup. br br Ingredients: br 2 tbsp (25 mL) extra-virgin olive oil br 1 onion, finely chopped br 3 cloves garlic, minced br 12 cup (125 mL) chopped fresh Italian parsley br 12 tsp (2 mL) red pepper flakes br 4 lbs (2 kg) mussels, rinsed br 1 cup (250 mL) dry white wine br 1 cup (250 mL) chicken or fish stock br 2 tbsp (25 mL) butter, softened br 2 tbsp (25 mL) all-purpose flour br Pinch salt br 8 baguette slices, toasted br 1 lemon, cut in wedges br br Method: br In Dutch oven or large soup pot, heat oil over medium heat. Add onion, garlic, half of the parsley and red pepper flakes; cook for about 5 minutes or until softened. Add mussels, cover and simmer for about 10 minutes or until mussels open. Add wine and stock and simmer for 10 minutes. br br Divide mussels among large deep bowls. In small bowl, mix together butter and flour to make a paste. Whisk into mussel liquid and bring to boil. Add salt. br br Garnish soup with baguette slices and lemon wedges. Pour liquid over mussels and sprinkle with remaining parsley. br br Makes 4 servings. br br Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.