2 lbs mussels, scrubbed and debearded (about 40 mussels)
1 french baguette (1/2-inch-thick slices diagonally cut )
Directions:
1. Combine first 6 ingredients in a large stockpot; cover and bring to a boil. 2. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. 3. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.
