1 Each: Whole garlic bulb
1 Tablespoon: Olive Oil
2 Each: Shallots, peeled and sliced
2 Tablespoons: Minced garlic
1 Pound: Penn cove mussels, cleaned and de bearded, in the shell
7 Each: Roasted cherry tomatoes (to roast: toss tomatoes in just enough oil to coat; season with salt, white pepper, and chopped thyme to taste; roast in 400-degree oven until skin starts to blister, about 2-3 minutes)
½ Cup: Dry white wine or dry vermouth
2 Tablespoons: Capers
1 Teaspoon: Ground espelette pepper (available in gourmet shops and online; substitute black pepper if not available)
½ Cup: Heavy cream
2 Tablespoons: Chopped, small leaf basil (fresh)
1 Each: Fresh baguette
1.) Preheat oven to 300 degrees Fahrenheit. Wrap the whole garlic bulb in foil and cook in preheated oven until soft, about 6-8 minutes. The bulb should be soft to the touch and you will be able to smell the roasted garlic.
2.) To a pot or heavy pan over medium heat, add the oil. Sweat the shallot and chopped garlic until translucent, about 45-60 seconds. Add mussels, tomatoes, white wine, capers, and espelette pepper, and cover the pot. When the mussels are almost open (about 90 seconds-2 minutes), add the heavy cream, and cover the pot. After about 60-90 seconds, stir in the basil. Cover the pot and cook until mussels open up.
3.) Grill or toast the baguette whole. Slice it on the bias. Cut the roasted garlic bulb in half and rub it on the toasted baguette.
4.) Cooked mussels can be eaten directly from the pot or pan or transferred to a dish.