. Heat the olive oil in a large skillet over
medium-high heat. Add the ham, along with the
white parts of the spring onions and the white
parts of the green garlic, and cook, stirring
occasionally, until the ham is crisp and the
onions and garlic have softened, about 5
minutes.
2. Add the mussels and cook, stirring, for 1
minute. Add half of the beer and cook, covered,
until the mussels begin to open, about 2
minutes. Uncover and add the butter, tomato and
remaining onions and garlic and cook, stirring,
until the butter has melted and the mussels
have opened completely, about 2 minutes more.
Season with salt and pepper. Divide the mussels
between two bowls and serve with the baguette.
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