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.
70 mlolive oil1onion, finely chopped4garlic cloves, thinly sliced6anchovy fillets1 tspdried chilli flakes, or to taste800 gmcanned cherry tomatoes120 mldry white wine2 kgmussels, scrubbed, beards removedTo serve:coarsely chopped flat-leaf parsley and small basil leavesGarlic bruschetta8 thick slicessourdough bread2 tbspextra-virgin olive oil1garlic clove, halved
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).
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.
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.
Add mussels to tomato mixture, simmer until warmed through, stir through parsley, scatter with basil and serve hot with garlic bruschetta to the side.