12947 Serves 8 Wed Aug 06 08:12:57 -0700 2008 Tue Feb 03 20:11:40 -0800 2009 Licensed http://www.chow.com/recipes/12947 Wed, 04 Feb 2009 04:11:40 GMT Jules-Sébastian-César Dumont d'Urville was a French explorer who visited both Australia and New Zealand. D'Urville Island is at the north end of New Zealand's South Island, on Tasman Bay, and is a prime site for New Zealand's famous green lip mussels, which are exported all over the world. This dish captures the essence of the Australian culinary melting pot, using New Zealand mussels, Oriental black bean sauce, and New World tomatoes.

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All advance preparation may be found in the ingredient list.

Combine the bean sauce, tomato paste, garlic, tomatoes, onions, and chiles in a saucepan large enough to hold the mussels. Heat, while stirring to combine. Add enough wine to form a sauce of medium consistency, then heat to a rolling boil.

Add the mussels and toss thoroughly to coat. Cover the saucepan with a tight-fitting lid and steam the mussels for 5 minutes. Check to see if the mussels have opened. If not, steam until all the shells have opened, discarding any that remain closed.

Serve 8 ounces [225 g] of mussels in a wide shallow bowl with ample sauce spooned over the top. Provide a bowl for empty shells. Serve with crusty, peasant-style bread.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 heaping tablespoons [35 mL] Oriental black bean sauce with garlic

]]> ¼ cup [60 mL] tomato paste

]]> 6 garlic cloves, minced

]]> 4 large tomatoes, chopped

]]> 2 medium onions, diced

]]> 4 Thai chiles, minced, or 1 to 2 teaspoons [5 to 10 mL] sambal oelek, to taste

]]> 3 to 4 cups [720 to 960 mL] dry white wine

]]> 4 pounds [1.8 kg] fresh mussels, preferably green lip, scrubbed and beards removed

]]> Peasant-style bread, for serving

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