1 pound Asian egg noodles

2 tablespoons vegetable oil

1 teaspoon Black Bean Paste (see recipe on page 10)

1 medium onion, chopped

6—8 stalks celery, chopped

¼ cup white wine

2 cups chicken broth

1 pound mussels, washed and debearded

• Bring a large pot of water to a boil over high heat. Add the noodles and cook until al dente. Rinse the noodles under cold water and set aside.

• Heat the oil in a large saut� pan over medium heat. Add the Black Bean Paste, onion, and celery, and saut� for 5 minutes.

• Add the wine and chicken broth, and bring to a boil.

• Add the mussels and reduce heat to low; cover and steam for 5 minutes.

• To serve, divide the noodles between 4 soup plates. Divide the mussels between the plates (discarding any that have not opened) and pour the broth over the top.