Mussels with Wild Garlic Grape Tomatoes and Guanciale recipes

Ingredients

• 1 kg (2.2 pounds) mussels, scrubbed clean and debearded (you debeard mussels by pulling any seaweedy bits firmly away from the shell, ideally under cold running water)
• 100 grams guanciale, or about four thick slices, cut into ½ cm dice
• 2 cloves garlic, thinly sliced
• 1 medium shallot, thinly sliced
• 350 grams (about ¾ pound) grape tomatoes, as sweet as you can find, sliced in half lengthwise
• 25 grams (about an ounce) wild garlic (ramps), cut into chiffonade
• About 2 tablespoons Italian parsley, coarsely chopped
• 80 ml (about 1/3 cup) dry white wine
• ½ teaspoon freshly ground black pepper

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