directions

Step 1

Preheat oven to 375°F.

Step 2

Place the bread slices on a sheet pan and brush one side of bread slices with olive oil. Toast bread (oil side up) for 10-15 minutes, until golden and lightly crisp but not too hard. Remove from oven and very lightly rub the garlic clove against each piece of toast. Set aside.

Step 3

Heat butter in the sauté pan over medium heat. Add onions and sausage and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute. Add white wine and let reduce to a syrup, about 3 minutes. Add tomatoes and cook to heat through, about 3 minutes. Add tomato paste, salt and sugar. Mix well. Right before ready to serve, add the chopped basil and oregano. Keep warm.

Step 4

Pour white wine in a sauté pan and add the mussels. Turn the heat to high and bring to a boil and cover pan. Cook until the mussels have opened, stirring frequently to ensure they are evenly cooked, about 3 minutes. Pour the cooking liquid through a fine strainer into the tomato sauce. Discard any mussels that have not opened. Add the tomato sauce to the mussel sauté pan. Stir gently to combine. Re-heat if not already warm.

Step 5

Place 2 croutons in a bowl. Spoon some mussels on top of the bread and garnish with basil leaves. Serve immediately.