Of this recipe, which appears in Stowell's cookbook Ethan Stowell's New Italian Kitchen, the chef writes: "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."