托斯卡纳的番茄面包Soup with Steamed Mussels

在大型平底锅中，在中度低热中加热4汤匙油。加入洋葱，甜椒，大蒜，切碎的罗勒和牛至。厨师，偶尔搅拌，直到洋葱是金色的，大约10分钟。加入罐装和新鲜的西红柿，肉汤，盐和糖;带来煨。将热量降低到低温。煨，露出，直到厚，大约30分钟。

Meanwhile, heat the oven to 350°. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes. Remove. Add the bread and the pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.

Discard any mussels that have broken shells or that don"t clamp shut when tapped. Put the wine, mussels, and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Discard any mussels that do not open. Mound the bread soup in shallow bowls and surround with the mussels and broth, leaving any grit in the pan. Drizzle with the remaining 1 tablespoon oil and sprinkle with the sliced basil.