Mussels with Spicy Tomato-Chili Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels. 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 |
Directions:
1. 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.
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