Tomato and bread soup with mussels and basil
Pubblished bykageja
Clean the mussels, brush, depriving them of fine linen and put them in a large saucepan with plenty of freshly ground pepper and a clove of garlic. Cook over high heat, stirring frequently until opened. Drain, strain the sauce aside and keep some mussel shell. Add a pinch of chopped parsley and keep warm.
Deprived of bread crust and cut the bread, put to toast lightly in the oven with salt, pepper and a clove of garlic. Then, soak in a bowl of water mussels kept separate.
In a clay pot heat a little oil and fry the washed and sliced leeks. Add the previously blanched, peeled and stripped of seeds, bread squeezed and shredded tomatoes and a large handful of basil. Season with salt and pepper and add pepper to taste. Bake for at least 30 minutes over low heat, taking care that the mixture does not stick to the bottom of the pan. Pour soup into a bowl, add the mussels and garnish with the half shell. Added reach the chopped basil and drizzle with a little olive oil.
Serve hot or too cold finger foods.
Source: http://www.ristorazioneitalianamagazine.it
