Sort ingredients
tom1989
QR Code
Listen
Pdf
Burn wood slowly down to smouldering embers and medium-high heat (see below).
For tomato water, blitz tomatoes, fennel and a pinch of sea salt in a blender or with a hand-held blender, then transfer to a muslin-lined sieve set over a large bowl and refrigerate until 400ml tomato water has filtered through (2-4 hours).
Spread embers evenly across the base of the barbecue and set the grill 3cm above the embers. Place mussels flat, in batches, directly on the grill, immediately cover with a deep, heatproof pan and cook until just opened (2-3 minutes). Carefully transfer mussels with tongs to a plate, conserving as much of the liquor as possible. Just before serving, remove top shells, leaving mussel meat on the half-shell.
Toast bread over the embers until golden (1-2 minutes each side), then rub with garlic, tear into pieces and set aside.
Grill baby tomatoes until they just start to soften (1-2 minutes).
Add tomato water and grilled tomatoes to mussels, then pour warmed oil over, toss gently then divide mussels and tomatoes among warm serving plates. Strain the liquid into a warm pan and whisk to emulsify, then season to taste and pour over mussels. Scatter with bread, garnish with fennel fronds and parsley, and serve hot.