Roasted Mussels with Pancetta + Olives

October 17, 2013
  • Serves 4
  • 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
In This Recipe
  1. 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.
  2. 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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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.