In article <_tmti.351$9W6.105@fe103.usenetserver.com>,
ChattyCathy <cathy1234@mailinator.com> wrote:

> Cindy Fuller wrote:
> > SO and I wanted to make another stab at recreating the clams in black
> > bean sauce served at one of our favorite restaurants in Seattle's
> > International District. As we were moseying by the test kitchen of our
> > local Central Market, I saw a book called "Potsticker Chronicles", by
> > Stuart Chang Berman. For grins, we looked inside and found a recipe for
> > mussels in black bean sauce with a variation for clams. SO put the book
> > in the cart. When we got over to the fish counter, we saw a sign that
> > clams were unavailable due to spawning season. [*&^%$#@! horny
> > bivalves.] However, the mussels were available. Hooboy, was that
> > recipe tasty! I think we have a keeper.
> >
> We love mussels! Don't s'pose you could share the recipe, or give me one
> "in your own words" ;)

I'll paraphrase it. Take about 2 lb (1 kg) mussels. Scrub and debeard
them. Discard any "yawners". Soak 2 tbsp. fermented dried black beans
in some water to desalt them. Rinse, drain, and mash. Stir 2 tbsp. dry
sherry, 2 tbsp. mushroom soy sauce, 1 tbsp. apple cider vinegar, 1 tbsp.
Asian (dark) sesame oil, 6 cloves garlic, minced, and about 1 tbsp.
fresh ginger, minced. Set this aside. Heat a little oil in a wok. Add
mussels; stir fry 2-3 minutes. Add a little water; cover and steam
until mussels open all the way. Take the black bean mixture and toss it
with the mussels until heated through. (The original recipe didn't call
for a thickener, but SO added some cornstarch-water paste to thicken it.)

The novel items in the recipe, based on our experience, are the mushroom
soy sauce and vinegar.

Cindy

--
C.J. Fuller

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