Ingredients
6tbspolive oil
1onion
1red bell pepper
6clovesgarlic
¼cupfresh basil,(plus 2 tbsp thin-sliced basil leaves) chopped
½tspdried oregano
2cupscanned crushed tomatoes in thick puree,(from one 28-oz can)
1¼lbsvine-ripened tomatoes,(about 4)
1cupcanned low-sodium chicken broth,or homemade stock
2¼tspsalt
1pinchsugar
¾lbcountry loaf
¼tspfresh-ground black pepper
2lbsmussels
¼cupdry white wine
Preparation
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 for about 10 minutes, stirring occasionally until the onion is golden.
Add the canned and fresh tomatoes, the broth, salt, and sugar; bring to a simmer. Reduce the heat to low. Simmer for about 30 minutes, uncovered, until thick.
Meanwhile, heat the oven to 350 degrees F. Put the bread on a baking sheet and toast in the oven for about 25 minutes until crisp. Remove.
Add the bread and the pepper to the sauce and bring to a simmer. Cook for about 5 minutes, stirring gently until the bread absorbs all the liquid.
Discard any mussels that have broken shells or that don’t clamp shut when tapped.
Put the wine, mussels, and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat.
Cook for about 3 minutes, shaking the pot occasionally, just until the mussels open. Discard any mussels that do not open.
Mound the bread soup in shallow bowls and surround it with the mussels and broth, leaving any grit in the pan.
Drizzle with the remaining 1 tablespoon oil and sprinkle with the sliced basil.
