Spicy mussel soup

• 5½ lb mussels, cleaned
• 2½ fl oz olive oil
• 4 garlic cloves, pealed & finely chopped
• 6 anchovy fillets
• 3 small dried chillies, crushed
• 1¾ lb tin peeled plum tomatoes, drained of
• most of their juice & chopped
• Sea salt & black pepper
• 1 bunch italian parsley, chopped
• Extra virgin olive oil

Bruschetta
 

• 6 slice pugliese bread, cut at angle
• 1 garlic clove, pealed & halved

Heat 2 fl oz of the olive oil in a large saucepan.

Add the mussels, white wine and  4 fl oz water.

Cook over a high heat until all mussels are opened, discard any remaining closed.

Remove the mussels and boil to reduce the liquid by half.

Remove half the mussels from their shells.

Heat the remaining olive oil in a large pan and fry the garlic until lightly brown.
 
Add mussel liquid, chilli, and tomatoes.

Cook gently until the tomatoes have reduced to a medium thick consistency, (about 30 mins).

Season with salt, pepper, and more chilli if required.

Put in the mussels and half the parsley

Toast the bread on both sides and rub with garlic.

Serve soup with the bruschetta, the remaining parsley, and a generous amount of extra virgin olive
 

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