Serves: 2
Prep.Time: 40 minutes
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
1 can whole tomatoes including juice (15 oz.)
1/2 teaspoon cayenne
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. 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.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved