Mussels Sauce Piquante with Herb Garlic Bread

Serves 4 

2 pounds mussels  

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup diced onions 

1 cup diced celery 

¼ cup diced green bell pepper

¼ cup diced red bell pepper

4 garlic cloves minced 

2 teaspoons tomato paste

1 cup chicken broth

2  tomatoes seeded and diced 

1/2 teaspoon cayenne

salt and pepper to taste 

For herb garlic bread

2 garlic cloves minced

4 basil leaves chopped

¼ cup chopped parsley 

2 tablespoons unsalted butter

12-inch piece French  

Scrub mussels well and remove beards.  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 onions, celery, bell peppers, garlic and cook, until soft. Stir in tomato paste, broth, tomatoes, and season with cayenne salt and pepper.  Bring mixture to a boil, and simmer sauce, uncovered, stirring occasionally, 15 minutes, or until thickened.  Stir mussels into sauce and simmer, covered, 4 to 8 minutes, or until mussels are opened.  Serve with garlic bread 

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