Tuscan Tomato Bread Soup With Steamed Mussels

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 onion, chopped fine
• 1 red bell pepper, chopped fine
• 6 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons thin sliced basil leaves
• 1/2 teaspoon dried oregano
• 2 cups canned crushed tomatoes, in a thick puree (from one 28-ounce can)
• 1 1/4 lbs vine ripened tomatoes, cut small dice (about 4)
• 1 cup low sodium chicken broth
• 2 1/4 teaspoons salt
• 1 pinch sugar
• 1 3/4 lbs country-style bread, crust removed, cut into 1-inch cubes (about 7 cups)
• 1/4 teaspoon black pepper
• 2 lbs mussels, scrubbed and debearded
• 1/4 cup dry wine

Recipe

• 1 in a large saucepan, heat 4 tablespoons of the oil over moderately low heat. add the onion, bell pepper, garlic, chopped basil and oregano. cook, stirring occasionally, until the onion is golden, about 10 minutes.
• 2 add the canned and fresh tomatoes, the broth, salt and sugar; bring to a simmer. reduce the heat to low. simmer, uncovered, until thick, about 30 minutes.
• 3 meanwhile, heat the oven to 350°f put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes. remove.
• 4 add the bread and pepper to the sauce and bring to a simmer. cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.
• 5 discard any mussels that have broken shells or that don't clamp shut when tapped.
• 6 put the wine, mussels, and 1 tablespoon of of the oil in a large stainless steel saucepan. cover and bring to a boil over high heat.
• 7 cook, shaking the pit occasionally, just until the mussels open, about 3 minutes. discard any mussels that do not open.
• 8 mound the bread soup in shallow bowls and surround with the mussels and broth, leaving any grit in the pan. drizzle with the remaining 1 tablespoon oil and sprinkle with the sliced basil.