Tuscan Tomato Bread Soup With Steamed Mussels

Name: Tuscan Tomato Bread Soup With Steamed Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1 onion, chopped fine; 1 red bell pepper, chopped fine; 6 cloves garlic, minced; 1/4 cup chopped fresh basil plus 2 tablespoons thin-sliced basil leaves; 1/2 teaspoon dried oregano; 2 cups canned crushed tomatoes in thick puree (from one 28-ounce can); 1 1/4 pounds vine-ripened tomatoes (about 4), cut into small dice; 1 cup canned low-sodium chicken broth or homemade stock; 2 1/4 teaspoons salt; Pinch sugar; 1 3/4- pounds country loaf, crust removed, cut into 1-inch cubes (about 7 cups); 1/4 teaspoon fresh-ground black pepper; 2 pounds mussels, scrubbed and debearded; 1/4 cup dry white wine

Servings: persons

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

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. 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.
2
Meanwhile, heat the oven to 350u00b0. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes. Remove. Add the bread and the pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.
3
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, shaking the pot 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.
4
Wine Recommendation: With such a regional dish, the wine almost has to come from Tuscany, too. Try a Rosso di Montalcino, Brunello's lighter, less costly cousin.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 onion, chopped fine, 1 red bell pepper, chopped fine, 6 cloves garlic, minced, and more.

Yes, Tuscan Tomato Bread Soup With Steamed Mussels falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!