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- 2 pounds mussels, scrubbed clean
- 1 (4-ounce) piece pancetta, about ½-inch thick, diced
- 1/2 cup whole olives
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 4 country bread slices
- 1/2 teaspoon red-wine vinegar
- Preheat oven to 450° F. On a large rimmed baking sheet, toss mussels, pancetta, olives, tomatoes, pepper flakes and olive oil. Roast until mussels open and tomatoes burst, about 15 minutes.
- Meanwhile, toast bread. Toss mussel and pancetta mixture with vinegar before serving and, dividing evenly, place on top of toast slices.
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