Spicy Mussels With Chinese Seasonings

• 3 pounds fresh mussels
• 1 tablespoon peanut oil
• 1 medium onion, finely chopped
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1 1/2 cups rice wine or white wine
• 1/4 cup rice vinegar
• 2 tablespoons Chinese sesame oil
• 1/2 teaspoon chili oil, or to taste
• Dash dark soy sauce, or to taste
• 2 tablespoons minced fresh scallions

1. Scrub and debeard the mussels.
2. Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok.
3. Add the onion, ginger and garlic and saute until tender but not brown.
4. Stir in the five-spice powder, rice wine and vinegar.
5. Bring to a simmer.
6. Add the mussels, cover and cook over medium heat until the mussels have opened.
7. Transfer the mussels to individual dishes, discarding any that have not opened.
8. Stir the sesame oil into the broth and add the chili oil and soy sauce to taste.
9. Pour the broth over the mussels, garnish with scallions and serve.

fresh mussels, peanut oil, onion, fresh ginger, garlic, fivespice powder, rice wine, rice vinegar, chinese sesame oil, chili oil, soy sauce, fresh scallions

Taken from cooking.nytimes.com/recipes/6432 (may not work)