Louisiana Mussel "Sauce Piquante" with Garlic Bread

Name: Louisiana Mussel "Sauce Piquante" with Garlic Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds mussels (preferably cultivated), 1 medium onion, 1 celery rib, 1 small green bell pepper, and more.

Yes, Louisiana Mussel "Sauce Piquante" with Garlic Bread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!