Mussels, Clams and Scallop Soup

Ingredients, Serves 4:

• 2 lbs Mussels, cleans and debearded
• 2 lbs Clams, scrubbed
• 2 C White Wine
• 1/3 C EVO
• 1/2 Red Onion, small diced
• 2 Bell Peppers (Red, Orange or Yellow), medium diced
• 1 Celery stalk, 1/8" slices
• 1 Carrot, medium diced
• 3 Anchovy fillets, rinsed and chopped
• 1/4 C Red Wine Vinegar
• 2 Garlic cloves, thinly sliced
• French Baguette
• 1/4 C Fresh Basil, thinly sliced

This is an incredible warm meal for winter nights!  Pour 1/2 cup of white wine into two pots set on high heat.  Bring to boil and add mussels into one pot and clams into the other pot.  Cover and boil until mussels and clams open (about 3-4 minutes).  Discard any shellfish that doesn't open.  Transfer shellfish to bowl and set aside.  Shuck half the mussels and clams and discard the shells.  Leave the other half in their shells.  Strain the shellfish liquid through a cheesecloth or paper towel in a strainer and reserve.  

In a large pot, heat 1/4 cup of EVO over medium heat.  Add onions, bell peppers, celery and carrots.  Sweat vegetables until they are soft (about 4-5 minutes) but not brown.  Add 2 cups of the reserved shellfish stock, remaining 1 cup of white wine, anchovies, vinegar and garlic.  Bring pot to a boil and then reduce to simmer and simmer for 15 minutes.

Preheat oven broiler.  Slice several medium thin slices of the french baguette (diagonal cuts are best) and brush them with the rest of the EVO and place them (EVO side up) on a baking sheet.  Place baking sheet in the oven and bake until tops are golden brown (about 1 minute).  Watch them carefully!  They can burn fast!

Add the shallots to the soup pot and continue simmering for 2 minutes.  Add the mussels and clams back into the pot.  Take the bread slices out of the oven and sprinkle with some of the sliced basil.  Put the bread slices in a serving basket.  Pour the soup into a serving container and sprinkle with the rest of the sliced basil.  Server it up!

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