Louisiana Mussel "Sauce Piquante" with Garlic Bread

Ingredients

• 1 cup chicken broth 
• 2 tablespoons flour all-purpose
• 12 inch bread crumbs french italian
• 1 rib celery stalks 
• 2 teaspoons tomato paste 
• 1 small bell pepper green
• 0.5 teaspoon ground pepper for garlic bread
• 1 medium onion 
• 1 small garlic clove 
• 2 tablespoons butter unsalted
• 14 ounce canned tomatoes whole canned
• 2 pounds mussels (preferably cultivated)
• 2 tablespoon frangelico 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• broiler

Directions

1. 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.
2. Preheat broiler.
3. 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.
4. 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.
5. Season sauce with salt and ladle over mussels.
6. Serve bread on the side.