Summer Mussel Soup

5½ lb mussels, cleaned
4 fl oz olive oil
3 garlic cloves pealed (2 in slices, 1 chopped)
1 large bunch basil, stalks removed
2¾ lb ripe plum tomatoes, skinned, seeded, chopped
(reserve juice, about 1¼ pints after straining)
sea salt and black pepper

Bruschetta...

6 slices ciabatta bread, cut at angle
2 garlic cloves, peeled
extra virgin olive oil

Procedure:
Heat 4 tbsp of olive oil in a large heavy saucepan. Add the garlic slices and cook gently until light brown.
Add the basil leaves and the tomatoes and cook, stirring, over a fierce heat until the tomatoes break up and reduce to a thick sauce (about 15 min).
In another large heavy saucepan fry the chopped garlic in the remaining olive oil until light brown. Add the mussels and a few basil leaves and the reserved tomato juice. Cover lightly and cook over a high heat until the mussels have opened (in batches if necessary).
Leave to cool then remove all the mussels from their shells.
Add the mussels to the tomato sauce with the rest of the basil. Season with salt and black pepper.
Toast the bread on both sides, then rub with the garlic. Put the bread into bowls and pour on top a generous amount of extra virgin olive oil. Pour in the soup and serve.