Ingredients

For the sauce:

• 1/4 cup extra-virgin olive oil
• 1 yellow onion, cut into a thin julienne
• 2 cloves garlic, thinly sliced
• 1 teaspoon dried red chile flakes
• 4 cups canned diced tomatoes, drained
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Grated zest of 1 lemon

For the mussels:

• 2 pounds black mussels (about 3 dozen), scrubbed
• 1/2 cup dry white wine
• 2 cloves garlic, crushed
• 4 sprigs thyme
• 1 bay leaf
• A few black peppercorns
• 2 tablespoons thinly sliced fresh chives
• Rock salt, for lining platter
• 1/2 lemon, for garnish

Description

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