Mussels and Shrimp in a Spicy Tomato Broth

This is an awesome seafood soup!  We devoured a loaf of bread just dipping away in this spicy broth. 

• 1/4 cup olive oil
• 5 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 2 (28-ounce) cans diced tomatoes
• 24 mussels (about 1 1/2 pounds total), debearded
• 24 large shrimp (about 1 pound), peeled and deveined
• 1/2 cup fresh basil leaves, chopped
• Warm crusty bread

Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 10 minutes. Stir in the mussels. Cover and cook until the mussels open, about 5 minutes longer.

 

Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.