- 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
- 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, tomatoes 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.