Thinly sliced ​​onion fry in a large pot with heated olive oil, add chopped celery, cut into pieces garlic, boiled, peeled and finely chopped tomatoes, pepper, salt and stew four minutes. Add the wine and stew without the lid 2 minutes, place the lid and boil a very low heat until mushy. Add hot water (so that the soup is thick enough) and boil for several minutes. This main part of the soup can prepare in advance. Just before presenting the soup is heated, carefully add the cleaned mussels - use only those that were closed tight - and boil very high heat until mussels open (10-12 minutes). Pour the soup into bowls, sprinkle with chopped parsley, each portion few drops of lemon juice and serve immediately with fried nuggets. On the table is placed a saucer to leave empty shells.