Start by lightly browning a couple of slices of finely
chopped bacon in a large heavy pot with a tight-fitting lid. Add two thinly
sliced scallions, a large chopped tomato, a tablespoon of tomato paste, an ear
of corn removed from the cob, and two or three minced cloves of garlic.
Once the garlic is translucent, stir in a cup of clam stock
and simmer lightly for ten minutes. If you won’t be eating them for a while,
remove the pot from the heat and set aside until you’re ready. But if you’re
serving immediately, turn up the heat to medium high and add two pounds of
mussels.
Cover and cook until the shells have opened and the mussels
are fully cooked, about five minutes. Serve over pasta or with a great baguette…with
every last drop of the broth.