AT A GLANCE
This simple soup calls for canned cherry tomatoes, but you could substitute fresh tomatoes or canned whole tomatoes and break them up with a wooden spoon.
|01||Heat 40ml oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until very tender (6-8 minutes), add anchovies and chilli and stir until anchovies dissolve (1 minute). Add tomatoes, season to taste and simmer until thick (6-8 minutes).|
|02||Meanwhile, heat remaining oil in a separate large saucepan, add wine and mussels, cover and shake pan occasionally until mussels open (3-4 minutes). Strain mussel liquid into tomato mixture, and when cool enough to handle, remove half the mussels from their shells (discard shells) and set aside.|
|03||Meanwhile, preheat grill to high heat. Drizzle bread slices with oil and toast, turning once, until golden. Rub with cut-side of garlic, season to taste and keep warm.|
|04||Add mussels to tomato mixture, simmer until warmed through, stir through parsley, scatter with basil and serve hot with garlic bruschetta to the side.|