Name: Zuppa di cozza piccante (Spicy mussel soup)
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 kg fresh mussels in the shell; 75.00 ml fresh chillies 573; 150.00 ml wine white; 125.00 ml water; 4.00 garlic cloves, peeled and finely chopped; 6.00 anchovy fillets; 3.00 dried chillies crumbled; 820.00 g tomatoes whole peeled, chopped; sea salt and freshly ground black pepper; 7.00 ml sugar optional; 1.00 fresh parsley bunch, chopped; olive oil extra virgin; 6.00 slices ciabatta bread cut at an angle; 1.00 garlic cloves, peeled and halved

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Ingredients (14)

2.00 kg	fresh mussels — in the shell
75.00 ml	fresh chillies — 573
150.00 ml	wine — white
125.00 ml	water
4.00	garlic — cloves, peeled and finely chopped
6.00	anchovy fillets
3.00	dried chillies — crumbled
820.00 g	tomatoes — whole peeled, chopped
	sea salt and freshly ground black pepper
7.00 ml	sugar — optional
1.00	fresh parsley — bunch, chopped
	olive oil — extra virgin

BRUSCHETTA

6.00	slices ciabatta bread — cut at an angle
1.00	garlic — cloves, peeled and halved

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Method:

Clean mussels thoroughly under cold running water. Scrub well with a stiff brush, and scrape off any barnacles. Discard any that are open or that have cracked or broken shells.
Heat 60 ml (4 tbsp) oil in a large saucepan, then add mussels, white wine and water. Cook over high heat until all mussels have opened, discarding any that remain closed. Remove mussels, and boil liquid, uncovered, to reduce by half.
Remove half the mussels from shells.
Heat remaining oil in a large pan and fry garlic until lightly browned. Add anchovies and mash with garlic, into hot oil until dissolved. Add mussel liquid, chillies and tomatoes.
Cook gently until thickened, about 30 minutes. Season with salt, pepper, sugar and more chilli if necessary. Finally, add mussels and half the parsley.
BRUSCHETTA: Toast bread on both sides and rub with garlic.
Serve soup in flat soup plates, accompanied by bruschetta, remaining parsley and a generous quantity of extra-virgin olive oil.