Mussels Chinoise

Name: Mussels Chinoise
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)

9 ingredients

6 steps

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)

Directions

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.
2

Put the mussels in a large nonreactive stockpot with the rest of the ingredients.
3

Bring to a boil over high heat.
4

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.
5

Divide the mussels among six plates and spoon some of the juices over them.
6

Serve immediately.