Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 1/2 cup white wine

  2. 3 pounds mussels, scrubbed, bearded and rinsed

  3. 2 pounds clams

  4. 4 tablespoons red wine vinegar

  5. 1/4 cup extra-virgin olive oil, plus extra for drizzling

  6. 3 salted anchovy fillets, rinsed and chopped

  7. 2 red bell peppers, cut into 1/4-inch dice

  8. 1 medium red onion , cut into 1/4-inch dice

  9. 2 ribs celery, cut into 1/4-inch dice

  10. 1 carrot , cut into 1/8-inch dice

  11. 2 cloves garlic , thinly sliced

  12. 4 slices country bread

  13. 1 bunch Italian parsley, chopped to yield

  14. 1/4 cup

Instructions Jump to Ingredients ↑

  1. In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil . Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells. Preheat the oven to 400 degrees F. In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery , carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.


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