Clean the shellfish and discard any broken or open ones. Place water to a depth of 1/2 an inch in a heavy pan. Bring to a boil. Drop the mussels in and cover, steaming them open over very high heat. Remove from pan, discarding any that are still closed. Place in a warm bowl. Reserve the liquid and strain through cheesecloth to catch any sand that might have been released by mussels. Toast the bread. Heat the olive oil in a large skillet over medium heat and lightly brown the garlic. Add the tomato stirring with a wooden spoon and sprinkle in the herbs. Cook for a further 2 or 3 minutes. Add the wine, the liquid released from the mussels as well as a few grinds of the pepper mill. Simmer gently for 10 minutes stirring occasionally. Add the mussels and heat through. Brush the bread with a clove of garlic and place in individual bowls. Ladle the soup over the bread. Sprinkle with parsley if you wish.

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