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Louisiana Mussel Sauce Piquante
with Garlic Bread
The Best of Gourmet 1999 Edition
from the Editors of Gourmet, 1999, Condé Nast Books, Random House

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 teaspoon 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 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.
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.
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. Serves bread on the side. Serves 2 as a main course.
 

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