3 lbs. fresh mussels
1 tbsp. peanut oil
1 med. onion, finely chopped
2 tbsp. minced fresh ginger
3 cloves garlic, minced
1 tsp. "five spice powder"
1 1/2 c. rice or white wine
1/4 c. rice vinegar
2 tbsp. Chinese sesame oil
1/2 tsp. chili oil or to taste
Dash dark soy sauce or to taste
2 tbsp. minced fresh scallions

1. Scrub and debeard the mussels.

2. Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five spice powder, rice wine and vinegar. Bring to a simmer.

3. Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes; discarding any that have not opened.

4. Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve. Yield: 6 first course servings.