1/4 cup olive oil 4 cloves garlic, minced 1 small green bell pepper, chopped 1 small onion, chopped 1 tablespoon crushed red pepper flakes 1/3 cup chopped parsley 1 cup dry white wine 2 cups clam juice 2 cups tomato puree 2 cups whole peeled tomatoes 2 Roma tomatoes, sliced Salt, pepper 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried crushed basil leaves 32 large black mussels 12 fresh basil leaves, chopped

Step 1 Combine oil, garlic, green pepper, onion, red pepper flakes and parsley in 8-quart pot. Cook over medium heat until vegetables are soft, about 5 minutes. Add wine, clam juice, tomato puree, whole tomatoes, Roma tomatoes, salt and pepper to taste, oregano and dried basil.

Step 2 Bring to boil. Cover, reduce heat and simmer 5 minutes. Turn heat to medium-high and add mussels. Cover and cook until mussels pop open, 3 to 5 minutes. Pile mussels into 8 soup bowls with some of broth. (Discard any mussels that do not open.) Top with fresh basil leaves just before serving.

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