Grilled mussels with charred tomatoes and fennel

Mussels work beautifully on the grill; each one an individual vessel that pops open over the intense heat of the coals. The sweet acidity of ripe tomatoes and fennel counterbalances the salty, slightly smoky mussel juices, which are mopped up by the toasted sourdough. Start this recipe a couple of hours ahead to ensure you have enough tomato "water".