Mussels with Spicy Tomato-Chili Sauce

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1/4 cup tomato paste
• 3 tablespoons black bean garlic sauce*
• 3 tablespoons minced seeded jalapeno 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.

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion; saute 5 minutes.
3. Mix in tomato paste, black bean sauce and jalapenos, then tomatoes and fish stock.
4. Bring to boil.
5. Add mussels.
6. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open).
7. Ladle mussels and tomato mixture into bowls and serve.

vegetable oil, onion, tomato paste, black bean garlic sauce, jalapeno chilies, tomatoes, fish stock, mussels, markets

Taken from www.epicurious.com/recipes/food/views/mussels-with-spicy-tomato-chili-sauce-101973 (may not work)