Ingredients
- 2 tablespoons extra-virgin essential olive oil, plus much more for drizzling
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic clove, sliced into chunks
- Kosher salt and freshly ground pepper
- 12 ounces cherry tomato plants, some quartered and also the rest sliced in two
- 3/4 cup dry white-colored wine
- 3 pounds mussels, scrubbed and debearded
- 2 tablespoons finely chopped fresh parsley
- Grilled Bread, recipe follows
GRILLED BREAD:
- 1 loaf country bread, reduce thick slices
- 1 mind garlic clove, decline in half
- Extra-virgin essential olive oil, for serving
Directions
Heat a charcoal grill to medium high.
Heat the essential olive oil inside a large, heavy Nederlander oven within the grill grates. Add some red pepper flakes and garlic clove and stir until aromatic. Season with pepper and salt, then stir within the tomato plants. Prepare, stirring, until a few of the tomato plants start to burst and also you start to smell their sweetness, about a few minutes.
Stir within the wine. Once it starts to simmer, add some mussels and canopy having a lid. Prepare just before the mussels open, six to eight minutes. Don't overcook or they will be tough and soft with no longer taste such as the ocean. Discard the mussels that don't open while cooking.
Divide the mussels and cooking liquid among soup bowls. Sprinkle using the parsley and drizzle with essential olive oil. Serve using the Grilled Bread.
Grill the bread over medium-high temperature until golden and brown on sides. Rub the garlic clove on sides from the bread for flavor. Serve with essential olive oil.