Ingredients

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

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Instructions

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