Instructions: Clean the mussels very thoroughly under cold running water.

Scrub well with a stiff brush and scrape off any barnacles.

Discard any that are open or have cracked or broken shells.

Heat 60ml of the olive oil in a large saucepan then add the mussels the white wine and 120ml water.

Cook over a high heat until all the mussels are open discarding any that remain closed.

You may need to cook the mussels in batches; divide the oil wine and water accordingly.

Remove the mussels and boil to reduce the liquid by half.

Remove half the mussels from their shells.

Heat the remaining olive oil in a large pan and fry the garlic until lightly brown.

Add the anchovies and mash with the garlic into the hot oil until dissolved.

Add the mussel liquid the chillies and the tomatoes.

Cook gently until the tomatoes have reduced to a medium thick consistency.

This should take about 30 minutes.

Season with salt and pepper and more chilli if necessary.

Finally put in the mussels shelled and unshelled and half the parsley.

To make the bruschetta toast the bread on both sides and rub with the garlic.

Serve the soup in flat open dishes with the bruschetta the remaining parsley and a generous amount of the very best extra virgin olive oil.

In its use of chillies anchovies and tomatoes this mussel soup from Puglia is typical southern italian style of cooking.

Serves 6

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