<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4792/mussel-soup-1062/>