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.
