Mother's Cioppino

Ingredients

• 16 small mussels, scrubbed and debearded
• 16 littleneck clams
• ½ teaspoon dried basil
• 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
• 1 (1-pound) loaf French bread baguette, cut into 16 slices
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• + 14 more ingredients
• • 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
  • 2 cups torn spinach
  • Cioppino:
  • ½ to 1 teaspoon crushed red pepper
  • ½ cup finely chopped fresh parsley
  • 3 cups clam juice
  • 1 cup water
  • 4 garlic cloves, finely chopped
  • ½ pound medium shrimp, peeled and deveined
  • Crostini:
  • ¼ teaspoon black pepper
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil

Preheat oven to 350°.To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned.To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 3...

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