Vermouth Steamed Mussels

1/4 cup Red Onions, julienned
1/4 cup Olive Oil
1/4 cup Pancetta, diced
1/4 cup Butter, unsalted
1/2 cup Tomatoes, diced
3/4 cup Chicken Stock
Salt and Pepper
2 tsp. Green Onions
1 tsp. Crushed Red Pepper
1/2 cup Sweet Vermouth
24 Cleaned Mussels
2 Tbsp. Minced Garlic

Method:
In a sauté pan, heat the olive oil with the garlic, pancetta, and the red onions. Add the mussels. Deglaze with the sweet vermouth and add the chicken stock, season with the salt and pepper. Cover with another sauté pan and steam the mussels open. Remove the mussels and add the diced tomatoes, butter and green onions. Adjust seasoning. Pour the sauce over the mussels and serve with a piece of grilled bread