Steamed Mussel And Fennel Escabeche

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, sliced
• 2 pounds live mussels
• salt and pepper, to taste
• 2 sprigs of thyme
• 3/4 cup white wine
• 1/2 red pepper, julienned
• 1/4 cup red onion, thinly sliced
• 1 cup fennel bulb, thinly sliced
• 1 serrano chile, seeds removed and thinly sliced
• 1 clove garlic, minced
• 3 tablespoons white balsamic vinegar
• 1 tablespoon white wine
• 1 teaspoon sugar
• 12 half-inch baguette slices, cut on a bias
• 1 teaspoon olive oil
• salt, to taste
• 3 large basil leaves, “chiffonade” or sliced into very thin strips.

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