Total Calories: 735
1 Place the mussels in cold water to cover for 30 minutes. Scrub them with a stiff brush and scrape off any barnacles or seaweed. Remove the beards by pulling them toward the narrow end of the shells. Discard any mussels with cracked shells or that do not shut tightly when tapped.
2 In a large saucepan, heat the oil over medium heat. Add the chopped garlic, parsley, and crushed red pepper and cook over low heat until the garlic is golden, about 2 minutes. Stir in the wine and bring to a simmer. Add the tomatoes and a pinch of salt. Cook over medium heat, stirring occasionally, until slightly thickened, about 20 minutes.
3 Gently stir in the mussels and the clams. Cover the pot. Cook 5 to 10 minutes, until the mussels and clams open. Discard any that do not open.
4 Rub the toast with the cut garlic clove. Place a piece of bread in each soup bowl. Top with the mussels and clams and their liquid. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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