Dieter G. Wilke's Moules Extreme-Orient

• 5 pounds mussels, well scrubbed
• 2 red ripe tomatoes, about 3/4 pound (see note)
• 1/4 cup olive oil
• 1 tablespoon finely minced garlic
• 1 1/2 tablespoons grated fresh ginger
• 3/4 cup finely chopped scallions
• 1 teaspoon or more finely chopped, seeded, deveined hot red or green chili
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1/4 cup chopped fresh parsley
• 1 cup dry white wine
• 2 tablespoons chopped fresh coriander

1. Clean and drain the mussels and set aside.
2. Cut the tomatoes into 1/4-inch cubes and set aside.
3. Heat the oil in a skillet and add the garlic, ginger and scallions.
4. Cook, stirring, about 1 minute.
5. Add the tomatoes and mussels and scatter the chili, basil, parsley and coriander over all.
6. Add the wine, cover and cook over relatively high heat, stirring occasionally and shaking the kettle so as to redistribute the mussels, about 5 minutes or until all the mussels open.
7. Serve the mussels and liquid in soup bowls.

mussels, red ripe tomatoes, olive oil, garlic, ginger, scallions, green chili, fresh basil, parsley, white wine, fresh coriander

Taken from cooking.nytimes.com/recipes/10214 (may not work)