Continue After Advertisement
Ingredients
-
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
Directions
-
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.
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, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
See what other Food52ers are saying.