MUSSELS COURTBOUILLON

14 oz. diced tomatoes

8 oz. tomato puree

48 oz. clam juice

1 cup brown roux

1 cup sliced onions

1 cup green onions sliced

8 cloves garlic minced

2 - 3 lbs. mussels

2 Tbs. allspice

3 bay leaves

1 Tbs. cayenne

2 Tbs. coriander

1 Tbs. thyme

1 tsp. cloves

1 tsp mace

1 cup white wine

The roux: combine 1⁄2 cup flour with 1⁄2 cup peanut oil. Bring to a low boil over moderate heat. Stir frequently until the roux thickens and turns the color of peanut butter. Take care to avoid scortching in the final minutes. Cool and reserve.

The broth: combine tomatoes, puree, and clam juice and bring to a boil. Meanwhile, saute onions, green onions, and garlic until translucent. Add to liquids. Then, heat spices in the same pan to release essential oils. Scrape spices into the liquid. Deglaze pan with white wine. Simmer the broth for one hour. Slowly stir in the brown roux and simmer for ten minutes. De-beard and scrub the mussels. Steam them in the sauce until just opened, about 5 minutes.

from Burk

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