Pull the mossy "beard" from each mussel and scrub the shell well. Discard any mussels that do not close tightly when tapped. Keep mussels chilled until ready to use. Heat the olive oil in a soup pot or kettle over medium-low

In a large bowl add all the ingredients for the meatballs. Mix the ingredients using your hands, stirring well to incorporate, until they form a large homogenous meatball. Make about 21 meatballs, approximately 2 inch long and 1 ½ inch wide.

In a large stockpot, heat 2 Tablespoon of olive oil. Add pancetta, red pepper flakes and garlic. Cook over medium heat for 3-4 minutes. Add the third Tablespoon of olive , the onion, celery, carrots and herbs. Sauté until onions are

In a soup pot over medium heat, sauté the olive oil, onion, garlic and red pepper flakes. Cook until the onion is lightly brown and tender, about 6, minutes. Add the cabbage, season with salt and pepper and cook until

In a Dutch Oven, heat 2 Tablespoons of olive oil over medium high heat. Add garlic, red pepper flakes, Pancetta and leeks. Increase heat to medium-high and saute until garlic and Pancetta become light brown, for about 5 minutes. Add zucchini, red