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

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