Mussels a la Tango

Cha Cha Cha

1 Lb 0.5 Kg   Mussels
0.5   Onion
2   Garlic cloves
0.25 cup 60 ml   Tomato Paste
1 tbsp 15 ml   Jalapeno, diced
0.5 cup 125 ml   Fish Stock
1 cup 250 ml   Tomatoes, diced
3 tbsp 45 ml   Basil leaves, torn
2 tbsp 30 ml   Olive Oil
1. Scrub mussels and remove any beards. Discard any mussels that won't close fully (when tapped). Set aside. If buying shellfish ahead and making a couple hours later, store in the fridge in a small bowl of ice, or cover with a damp cloth. Pour out the water from the ice bowl frequently though, as they should not be sitting in water.

2. Heat the olive oil in a large, heavy bottomed pot over medium heat. Dice the onion and mince the garlic, then add to the hot oil. Once the onion and garlic are slightly browned and translucent, then stir in the tomatoes, tomato paste, and jalapeno. Stir in the fish stock, and bring to a boil.

3. Once the sauce is boiling, add the mussels. Cover and cook for about 5-6 minutes, until all the mussels are open. Throw out any mussels that do not open. Ladle mussels and sauce into bowls, top with torn basil leaves, and serve with fresh bread for dipping.