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Mussels: Louisiana Mussel "Sauce Piquante"

Source of Recipe


From "The Best of Gourmet, 1999 Edition"






List of Ingredients



• 2 pounds mussels (preferably cultivated)
  
• 1 medium onion
  
• 1 celery rib
  
• 1 small green bell pepper
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp all-purpose flour
  
• 2 tsp tomato paste
  
• 1 cup chicken broth
  
• 1 (14- to 16-ounce) can whole tomatoes (including juice)
  
• 1/2 tsp cayenne
  
• .
  
• -- For Garlic Bread --
  
• 1 small clove garlic
  
• 2 Tbsp unsalted butter
  
• 1 (12-inch) piece French or Italian bread
  






Instructions



1. Scrub mussels well and remove beards. Finely chop onion, celery and bell pepper. In a 6- to 8-quart heavy kettle, melt butter over moderately low heat and stir in flour. Cook roux, stirring constantly, until color of peanut butter, about 6 minutes. Stir in chopped vegetables and cook, covered, until soft. Stir in tomato paste, broth, tomatoes with juice and cayenne, and bring to a boil, breaking up tomatoes. Simmer sauce, uncovered, stirring occasionally, 15 minutes or until thickened.
   
   
2. Make garlic bread while sauce is simmering: Preheat broiler. Mince garlic and mash to a paste with a pinch of salt. In a small saucepan, melt butter over moderate heat and stir in garlic paste. Halve bread horizontally and brush garlic butter on cut sides. On a baking sheet, broil bread about 4 inches from heat until golden, 1 to 2 minutes.
   
   
3. Stir mussels into sauce and simmer, covered, 4 to 8 minutes or until mussels are opened. (Discard any unopened mussels after 8 minutes.) Divide mussels between 2 bowls. Season sauce with salt and ladle over mussels. Serve bread on the side.
   
   Serves 2 as a main course.