Moules Provencales Au Pistoux

Evan Roth

• 2 lbs. fresh Whitewater Mussels
• 2 plum tomatoes
• 12 peeled garlic cloves
• 10 oil cured black olives
• 1/2 cup basil puree
• 1 finely chopped shallot
• 2 cups chardonnay
• 1 cup fish/shellfish stock
• 6 tblsp. extra virgin olive oil
• 2 tblsp. sweet butter dash rose water salt and pepper

Progression: Finely chop 3 cloves of garlic, place in a small bowl with 2 tblsp. of olive oil. Quarter tomatoes lengthwise, add to garlic with salt and pepper. Toss to cover. Place on a rack in oven, skin side down, at 200 degrees for 10 minutes. In a small sauce pan, add remaining oil, 1 tblsp. sweet butter and garlic cloves. Cook over low fire until garlic has browned slightly and is soft. Do not remove from oil. Place in bowl and reserve. Pit the black olives. In a sauté pan, add garlic oil, heat until hot (not smoking). Add mussels, chardonnay, shellfish stock, roasted garlic cloves, chopped shallots, roasted tomatoes and black olives. Cover and increase heat. When mussels begin opening, stir in basil puree and remaining butter. Sprinkle with rose water, toss to cover. Season with salt and pepper. Serve with warm baguette and cold rose wine.