Clam and Mussel Soup: Brodetto di Cozze e Vongole

Name: Clam and Mussel Soup: Brodetto di Cozze e Vongole
Ingredients: 1/2 cup plus 1/2 cup white wine; 3 pounds mussels, scrubbed, bearded and rinsed; 2 pounds clams; 4 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; 3 salted anchovy fillets, rinsed and chopped; 2 red bell peppers, cut into 1/4-inch dice; 1 medium red onion, cut into 1/4-inch dice; 2 ribs celery, cut into 1/4-inch dice; 1 carrot, cut into 1/8-inch dice; 2 cloves garlic, thinly sliced; 4 slices country bread; 1 bunch Italian parsley, chopped to yield 1/4 cup