INGREDIENTS

INSTRUCTIONS

Scrub the mussels well, removing all traces of sand and grit. Trim the
'beard' that protrudes from the mussel. Discard any mussels that are opened
at all.
In a large saucepan, heat the black bean sauce, tomato paste, garlic,
tomatoes, onion and minced chillies until the mixture is thick and well
combined. Add enough white wine to make the mixture a sauce consistency
(not too thick), then add the mussels and stir well. Cover with a tight
fitting lid and steam until the shells have opened, about 5-10 minutes.
Check after 5 minutes, and if most are still closed, replace the lid and
steam for a few more minutes.
Serve in shallow bowls, with lots of the sauce spooned over the top.
Discard any mussels that have not opened. (This means that they have died
before being cooked and so may not be very fresh).
Serve with a green salad, crusty bread and a bottle of good white wine.
VARIATION
If you prefer a more Mediterranean flavour, substitute half a cup of
chopped kalamata olives for the black bean sauce.
Converted by MC_Buster.
Per serving: 10177 Calories (kcal); 2g Total Fat; (2% calories from fat);
15g Protein; 146g Carbohydrate; 0mg Cholesterol; 1207mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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