Roasted Mussels with Pancetta Olives
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
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