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Ingredients
6 pounds mussels (about 14 to the pound)
1 medium-size onion (6 ounces), peeled and chopped coarse (1 ½ cups)
3 ripe tomatoes (about 1 pound), cut in half, seeds and juice pressed out and flesh cut into ½-inch cubes (3 cups)
1 ½ tablespoons Chinese oyster sauce
1 tablespoon hot Chinese chili sauce (more or less, depending on your tolerance for spicy food)
1 ½ tablespoons dark sesame oil
1 ½ tablespoons canola oil
½ cup coarsely chopped coriander (cilantro)
6 cloves garlic, peeled, crushed and chopped fine (about 1 ½ tablespoons)
Nutritional analysis per serving (6 servings)
29 grams carbs; 127 milligrams cholesterol; 509 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 5 grams fiber; 1466 milligrams sodium; 56 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes