Mussels With Summer Tomato And Basil
In honor of Belgian Restaurant Week, which kicks off July 15, one of DC's top chefs representing the country's cuisine offers up this perfect-for-summer mussel recipe.
Chef Robert Wiedmaier combines fresh tomatoes, basil and a hint of Espelette pepper to flavor these bivalves. Head to one of his five Belgian-inspired eateries — Marcel's, Brasserie Beck, Mussel Bar, Brabo and Brabo Tasting Room — to toast Belgian Restaurant Week.
Mussels with Summer Tomato, Garlic, Capers and Basil
recipe courtesy of chef Robert Wiedmaier
1 pound PEI mussels, cleaned, scrubbed and de-bearded (leave in shell)
2 tablespoons garlic, chopped
1 whole garlic bulb
1/2 cup plum tomatoes, diced
2 tablespoons capers
2 shallots, sliced
2 tablespoons small leaf basil, chopped
1/2 cup dry white wine or vermouth
1 teaspoon Espelette pepper
1 tablesppon olive oil
Preheat oven to 300 degrees. Take one whole bulb of garlic, wrap in foil and cook in the preheated oven until soft, about one hour.
Meanwhile, in a pot or heavy pan, cook the shallots and chopped garlic in olive oil over medium high heat. Add mussels, tomatoes, white wine, capers, pepper and basil. Cover with a lid and cook until the mussels open up.
Remove the garlic from oven, cut in half and rub on a piece of grilled or toasted baguette.
Cooked mussels can be eaten right from the pot or pan or transferred to a wide rim soup bowl. Use the baguette to soak up the mussel broth.