Clam and Mussel Soup: Brodetto di Cozze e Vongole

Ingredients:
½ cup plus ½ cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 Tbps red wine vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into ¼" dice
1 medium red onion, cut into ¼" dice
2 ribs celery, cut into ¼" dice
1 carrot, cut into ⅛" dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield ¼ cup

Method:

1. In 2 separate pots, place ½ cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 200°C.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, ¼ cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.