Nothing brings you closer to the Mediterranean than Mussel soup.

Ingredients:
2 tbsp (30 mL) extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) chopped fresh Italian parsley
1/2 tsp (2 mL) red pepper flakes
4 lbs (2 kg) mussels, rinsed
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken or fish stock
2 tbsp (30 mL) butter, softened
2 tbsp (30 mL) all-purpose flour
Pinch salt
8 baguette slices, toasted
1 lemon, cut in wedges