Ingredients
1/2 cup flour
1/2 cup peanut oil
1 can diced tomatoes
8 ounces tomato puree
48 ounces clam juice
3 bay leaf
1 cup onion, sliced
1 cup green onion, chopped
8 cloves garlic, minced
2 tablespoon allspice
1 tablespoon cayenne
2 tablespoon ground coriander
1 tablespoon thyme
1 teaspoon ground clove
1 teaspoon mace
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup white wine
3 pounds fresh mussels
Preparation
Make a roux: in saucepan combine flour and peanut oil and bring to a low boil over moderate heat. Stir frequently until roux thickens and turns the color of peanut butter. Take care to avoid scorching. Cool and reserve.
Make a broth: in large soup pot, combine tomatoes, tomato puree, clam juice, and by leaves, and bring to a boil.
In frying pan, saute onions, green onions and garlic until soft. Add to broth.
Add spices to same frying pan and heat to release essential oils. Add to broth.
De-glaze frying pan with white wine, and add to broth.
Simmer broth for 1 hour.
Slowly stir in roux and simmer 10 minutes. Add salt and pepper to taste.
De-beard and scrub mussels. Add to broth and steam/cook in broth until mussels just open, about 5-10 minutes.
