Tuscan Tomato Bread Soup With Steamed Mussels
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 88.74 ml olive oil
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 garlic cloves, minced
- 59.14 ml fresh basil, chopped
- 29.58 ml thin sliced basil leaves
- 2.46 ml dried oregano
- 473.18 ml canned crushed tomatoes, in a thick puree (from one 28-ounce can)
- 566.99 g vine ripened tomatoes, cut small dice (about 4)
- 236.59 ml low sodium chicken broth
- 11.09 ml salt
- 0.25 ml sugar
- 793.78 g country-style bread, crust removed, cut into 1-inch cubes (about 7 cups)
- 1.23 ml black pepper
- 907.18 g mussels, scrubbed and debearded
- 59.14 ml dry white wine
directions
- 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.
- 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.
- 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.
- 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.
- Discard any mussels that have broken shells or that don't clamp shut when tapped.
- 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.
- Cook, shaking the pit occasionally, just until the mussels open, about 3 minutes. Discard any mussels that do not open.
- 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.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia