Mussels Chinoise

Name: Mussels Chinoise
Total time: 20 min
Yield: 6 servings
Cuisine: chinese, french
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)

By Jacques Pepin

Total Time: 20 minutes
Rating: 4(13)
Comments: Read comments

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Ingredients

Yield:6 servings

6pounds mussels (about 14 to the pound)
1medium-size onion (6 ounces), peeled and chopped coarse (1½ cups)
3ripe tomatoes (about 1 pound), cut in half, seeds and juice pressed out and flesh cut into ½-inch cubes (3 cups)
1½tablespoons Chinese oyster sauce
1tablespoon hot Chinese chili sauce (more or less, depending on your tolerance for spicy food)
1½tablespoons dark sesame oil
1½tablespoons canola oil
½cup coarsely chopped coriander (cilantro)
6cloves garlic, peeled, crushed and chopped fine (about 1½ tablespoons)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Divide the mussels among six plates and spoon some of the juices over them. Serve immediately.