For the gazpacho
1# ripe Roma tomatoes (or other sweet tomato), rough chopped
1 English cucumber, peeled, rough chopped
1 red bell pepper, rough chopped and seeded
1 small red onion, rough chopped
1 red jalapeno, sliced and seeded
½ c sherry vinegar
½ colive oil
1T mustard powder
Agave to taste
Salt and pepper to taste
For the mussels
1# Hollander and Dekoning mussels
2 cloves garlic, sliced
2 shallots, sliced
5 sprigs tarragon or thyme
2c white wine
In a blender, puree all of the chopped vegetables in 3 batches, each batch with a sprinkle of mustard powder, a splash of vinegar, salt, and pepper. Once the mixture is spinning well, drizzle in olive oil to emulsify. After each batch, strain through a fine sieve. After the last batch, season to taste with salt, pepper, and if it is too acidic or bitter, balance with a drop or two of agave. Refrigerate overnight to let the flavors meld.
In a large pot, sweat shallots and garlic in olive oil over medium heat. Once they are translucent, add the mussels and herbs, stirring to coat with the oil. Add the wine and partially cover until mussels open. Transfer the mussels to a separate dish in order to cool. Once cooled, pick the meat from the shells and reserve in a separate container. Drizzle with a touch of olive oil.
Toss the cooled mussel meats with raw tomatoes, zucchini, cucumbers, or other later summer vegetables to create a light and savory main course. Pour the gazpacho table side for a truly indulgent event.