Clam And Mussel Soup, Sicilian-Style

• For the soup:
• 1/4 cup olive oil
• 1 cup white wine
• pinch of crushed red pepper
• salt
• pepper
• 1/2 red onion, finely minced
• 2 garlic cloves, peeled
• 1 fennel bulb, sliced
• 3 ripe tomatoes, diced
• 30 clams
• 30 mussels
• 6 oregano sprigs
• For the garlic bread:
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 garlic cloves
• 8 slices country bread

1. In a large pot, saute the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
2. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

ubc, white wine, red pepper, salt, pepper, red onion, garlic, fennel bulb, tomatoes, clams, mussels, oregano sprigs, garlic, olive oil, oregano, garlic, country bread

Taken from www.epicurious.com/recipes/member/views/clam-and-mussel-soup-sicilian-style-1244827 (may not work)