Name: Mussels with Spicy Tomato-Chili Sauce
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 1/4 cup tomato paste; 3 tablespoons black bean garlic sauce*; 3 tablespoons minced seeded jalapeño chilies; 1 14 1/2-ounce can diced tomatoes with juice; 1 cup fish stock or bottled clam juice; 2 pounds mussels, scrubbed, debearded; *Available at Asian markets and in the Asian foods section of some supermarkets.

This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels.

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons vegetable oil

1 onion, chopped

1/4 cup tomato paste

3 tablespoons black bean garlic sauce*

3 tablespoons minced seeded jalapeño chilies

1 14 1/2-ounce can diced tomatoes with juice

1 cup fish stock or bottled clam juice

2 pounds mussels, scrubbed, debearded

*Available at Asian markets and in the Asian foods section of some supermarkets.

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

TagsMussel Shellfish Seafood Onion Root Vegetable Vegetable Jalapeño Chile Canned Tomato Tomato Main Brunch Dinner Dairy Free Gluten Free Nut Free Keto Easy Quick One-Pot Meals Simmer Bon Appétit

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