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
• a 12-inch piece French or Italian bread

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

mussels, onion, celery, green bell pepper, unsalted butter, flour, tomato paste, chicken broth, tomatoes including juice, cayenne for, garlic, unsalted, italian bread

Taken from www.epicurious.com/recipes/food/views/louisiana-mussel-sauce-piquante-with-garlic-bread-14964 (may not work)