Mussels with Tomatoes, Scallions, Garlic, and Butter

2 large tomatoes, chopped in 1/2-inch pieces
1/2 cup thinly sliced scallions
3 tablespoons unsalted butter, cut into 3 equal pieces
1 tablespoon minced garlic
Freshly grated zest and juice of 1 lemon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 pounds live mussels, rinsed and debearded
2 tablespoons finely chopped fresh Italian parsley
1 baguette, torn into bite-size pieces

In a large (about 9 x 13 inches) disposable aluminum pan, combine the tomatoes, scallions, butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well. Scatter the mussels over the tomato mixture Cover the pan with aluminum foil and crimp the edges to capture the steam.

Place the pan over Direct High heat and cook until the steam forces the shells open, 6 to 8 minutes. Discard any mussels that do not open within 10 minutes of cooking time.

Carefully pour the mussels and all the liquid into a large serving bowl, toss gently with the parsley, and serve warm. Dip the pieces of bread into the liquid.

Makes 4 servings