Mussels on grilled bread with red and green tomatoes

Makes 6 main course servings

Kosher salt

1/2 cup extra virgin olive oil

1 medium onion, chopped into ¼ inch dice

Freshly ground black pepper

4 tablespoons chopped garlic

1 tablespoon minced ginger

½ teaspoon fennel seeds

¼ teaspoon hot red pepper flakes

1 pinch saffron

2 pounds green unripe tomatoes cut in half and charred under the broiler.  Skin removed and meat chopped into ½ inch dice.

2 pounds ripe plum tomatoes cut in half and charred under the broiler.  Skin removed and meat chopped into ½ inch dice.

4 tablespoons freshly chopped basil

6 thick slices rustic bread

100 mussels, scrubbed—super fresh and very much alive

½ cup white wine

Heat ¼ cup olive oil in a large sauté pan over medium heat.  Add onion, season with salt and pepper and cook 6 minutes, or until the onions are tender.  Reduce the heat to low, add the garlic, ginger, fennel seeds, hot pepper flakes, saffron, and cook until aromatic, about 1 minute.  Add the green tomatoes and 1 cup water, and cook 20 minutes.  Add the charred red tomatoes and cook 10 minutes more.  Remove from the heat.  The sauce should be fairly thick. 

Preheat a grill to 350°F.  Grill each side of the bread slices until slightly charred.  Brush with olive oil.  Put each slice in the bottom of a large pasta bowl.

Heat a large sauté pan over high heat.  Add the mussels and let them dance in the heat for a minute or two.  Add the white wine and reduce to almost a glaze. Add the tomato sauce.  Reduce the heat to medium, toss well and cover.  Cook 5 minutes, or until the mussels have opened.  Add the basil and toss well.  Distribute the mussels and sauce among the 6 bowls.  Serve immediately with more bread and an extra bowl for the shells. If you are up to it, serve a finger bowl after the mussels have been slurped up.