Clams And Mussels In Black Bean Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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An Asian appetizer recipe with clams and mussels in fermented black bean sauce (Chef David Tsang) Ingredients:
1/2 c. |
garlic sesame sauce (starport 209) |
2 tbsp |
fermented black beans, dried |
6 oz. |
mussels, 4-5 each |
10 oz. |
manila clams |
1 tbsp |
minced garlic |
2 tbsp |
vegetable oil or butter |
2 stalks |
green onions |
1 smsll |
red jalapeno, thinly sliced |
1/2 c. |
white wine or water |
3 oz. |
red onions, sliced about 1/2 c |
*garlic sesame marinade & glaze - net wt. 13.8 oz. |
authentic asian flavor sauce, with garlic, soy sauce and roasted sesame oil. delicious marinade for chicken, beef, or seafood for grill or bake. use for basting, fried rice or lo mein or as a dipping sauce. $4.50 |
http://www.starportgourmet.com/productlist.html |
Directions:
1. Wash and clean mussels and clams drain and set aside.
2. Rinse fermented black beans thoroughly to remove salt and pat dry,
3. crush the beans slightly with a spoon.
4. Slice red onions, and red jalapenos and bias cut green onions to 2” long.
5. Heat pan at medium high heat. Add oil or butter, then fermented black beans, and garlic and stir for 15 seconds.
6. Add red onions and red jalapenos, stir 10 seconds.
7. Add wine or water, clams and mussels, stir well, cover and cook another 1 minute.
8. Add in Garlic Sesame Sauce and sauté until all the clams and mussel are opened, discard any unopened shells.
9. Serve with rice or garlic bread
10. (I still have a difficult time with how to pick these darn clams)
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