Mussels with Spicy Tomato-Chili Sauce

(Serves 4)

INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped
1/4 cup tomato paste
3 tablespoons black bean garlic sauce*
3 tablespoons jalapeno chilis, minced and seeded
1 14-1/2 ounce can diced tomatoes with juice
1 cup fish stock or bottled clam juice
2 pounds mussels, scrubbed and de-bearded

*available at Asian markets and in the Asian food section of select supermarkets

METHOD OF PREPARATION
1. Heat oil in a heavy pot over medium-high heat.
2. Add onion and sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapenos, then tomatoes and clam juice; Bring to a boil.
3. Add mussels; cover and cook until mussels open, about 6 minutes.
4. Ladle mussels and tomato mixture and serve in large bowls.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson &amp: Wales University. “Mussel Recipes,” aired during the week of March 3, 2008.