Provencale Mussels With Tomato, Garlic, Capers, And Basil

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1 tbsp Olive Oil

2 shallots, peeled and sliced

2 tablespoons chopped garlic

1 pound, cleaned, scrubbed, de-bearded PEI mussels (leave in shell)

1/2 cup plum tomatoes, diced

1/2 cup dry white wine or vermouth

2 tbsp Capers

1 teaspoon Espellete pepper

2 tablespoons chopped, small leaf basil

1 whole garlic bulb

Fresh baguette

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