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1
In a large saucepan, heat 4 tablespoons of the oil over moderately low heat.
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2
Add the onion, bell pepper, garlic, chopped basil and oregano.
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3
Cook, stirring occasionally, until the onion is golden, about 10 minutes.
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4
Add the canned and fresh tomatoes, the broth, salt and sugar; bring to a simmer.
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5
Reduce the heat to low.
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6
Simmer, uncovered, until thick, about 30 minutes.
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7
Meanwhile, heat the oven to 350F Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes.
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8
Remove.
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9
Add the bread and pepper to the sauce and bring to a simmer.
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10
Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.
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11
Discard any mussels that have broken shells or that don't clamp shut when tapped.
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12
Put the wine, mussels, and 1 tablespoon of of the oil in a large stainless steel saucepan.
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13
Cover and bring to a boil over high heat.
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14
Cook, shaking the pit occasionally, just until the mussels open, about 3 minutes.
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15
Discard any mussels that do not open.
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16
Mound the bread soup in shallow bowls and surround with the mussels and broth, leaving any grit in the pan.
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17
Drizzle with the remaining 1 tablespoon oil and sprinkle with the sliced basil.
