Mussel Soup

Name: Mussel Soup
Cuisine: Italian
Ingredients: 1/2 , baguette or long Italian loaf (6 to 8 ounces), cut into 1/2-inch-thick slices; 1 large, garlic clove, peeled; 1/4 cup, good-quality extra-virgin olive oil; , Salt and ground black pepper; 1/4 cup, extra-virgin olive oil; 6 medium cloves, garlic, sliced thin; 1 teaspoon, hot red pepper flakes; 1 (28-ounce) can, diced tomatoes, drained; 1 (8-ounce) bottle, clam juice; 1 cup, dry white wine; 2 , bay leaves; 4 , anchovy fillets, minced; 2 tablespoons, minced fresh oregano leaves; , Salt; 2 pounds, mussels, debearded (see illustration below) and well scrubbed; 1/4 cup, thinly sliced fresh basil leaves; , Ground black pepper; 4 , medium scallions, white and green parts, sliced thin on the bias (about 1/2 cup)

Main Courses
Italian
Fish & Seafood
Soups

Zuppa di cozze, or Italian mussel soup, has an ocean scent mixed with pungent garlic, tangy tomatoes, aromatic herbs, and acidic white wine. It makes an impressive meal that’s ready to serve in less than 20 minutes.

SERVES 4 to 6 as a main course

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