Serves: 4
Total Calories: 735

2 pounds mussels
1/3 cup olive oil
4 cloves garlic, very finely chopped
2 tablespoons chopped fresh flat-leaf parsley
pinch of crushed red pepper
1 cup dry white wine
3 pounds ripe tomatoes, peeled, seeded, and chopped or 2 (28 to 35-ounce) cans imported Italian peeled tomatoes, chopped
salt
2 pounds small clams
8 slices Italian or French bread, toasted
1 clove whole garlic

1 Place the mussels in cold water to cover for 30 minutes. Scrub them with a stiff brush and scrape off any barnacles or seaweed. Remove the beards by pulling them toward the narrow end of the shells. Discard any mussels with cracked shells or that do not shut tightly when tapped.

2 In a large saucepan, heat the oil over medium heat. Add the chopped garlic, parsley, and crushed red pepper and cook over low heat until the garlic is golden, about 2 minutes. Stir in the wine and bring to a simmer. Add the tomatoes and a pinch of salt. Cook over medium heat, stirring occasionally, until slightly thickened, about 20 minutes.

3 Gently stir in the mussels and the clams. Cover the pot. Cook 5 to 10 minutes, until the mussels and clams open. Discard any that do not open.

4 Rub the toast with the cut garlic clove. Place a piece of bread in each soup bowl. Top with the mussels and clams and their liquid. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 735
Calories from Fat: 250

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup