MUSSELS CHINOISE

Mussels Chinoise image

Provided by Jacques Pepin

Time 20m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

6 pounds mussels (about 14 to the pound)
1 medium-size onion (6 ounces), peeled and chopped coarse (1 1/2 cups)
3 ripe tomatoes (about 1 pound), cut in half, seeds and juice pressed out and flesh cut into 1/2-inch cubes (3 cups)
1 1/2 tablespoons Chinese oyster sauce
1 tablespoon hot Chinese chili sauce (more or less, depending on your tolerance for spicy food)
1 1/2 tablespoons dark sesame oil
1 1/2 tablespoons canola oil
1/2 cup coarsely chopped coriander (cilantro)
6 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)

Steps:

Remove and discard the dried beards from the mussels and wash the mussels thoroughly at least twice under cool water, rubbing them against one another to help dislodge any sand.
Put the mussels in a large nonreactive stockpot with the rest of the ingredients. Bring to a boil over high heat. When the mixture begins to boil, stir well, cover, reduce the heat to low and cook 7 to 8 minutes, stirring occasionally, until all shells have opened.
Divide the mussels among six plates and spoon some of the juices over them. Serve immediately.

Nutrition Facts : @context http, Calories 506, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1466 milligrams, Sugar 4 grams, TransFat 0 grams