Mussels with Fried Breadand Grilled Tomatoes

Grill the cherry tomatoes and red chili pepper over charcoal until charred, then transfer to a bowl.

Turn the grilled vegetables occasionally to ensure even charring.

Slice the shallot into thin rings and place in a pot.

Add olive oil to the pot and sauté the shallots until soft and translucent.

Add butter to the pot and stir together with the shallots.

Pour in white wine, add thyme sprigs, and cover the pot, allowing the mussels to steam.

When the mussels are cooked, stir in a splash of double cream, chopped parsley, lemon wedge, and black pepper to taste.

Rub the fried bread slices with minced garlic and serve alongside the mussels and grilled vegetables.