LOUISIANA MUSSEL "SAUCE PIQUANTE" WITH GARLIC BREAD
2 pounds mussels (preferably cultivated)
1 medium onion
1 celery rib
1 small green bell pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
a 14- to 16-ounce can whole tomatoes including juice
1/2 teaspoon cayenne

For garlic bread
1 small garlic clove
2 tablespoons unsalted butter
a 12-inch piece French or Italian bread 

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 vegetables and cook, covered, until soft. Stir in tomato paste, broth, t
matoes with juice, and cayenne and bring mixture to a boil, breaking up tomatoes. 
Simmer sauce, uncovered, stirring occasionally, 15 minutes, or until thickened.

While sauce is simmering, make garlic bread:

Preheat broiler.

Mince garlic and mash to a paste with a pinch 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.

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. 

Makes 2 servings.
   
 
Gourmet 
March 1998