Clams and Mussels with Black Bean Sauce

Name: Clams and Mussels with Black Bean Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters dry sherry; 2 Tbsps fermented black beans, coarsely chopped; 4 garlic cloves, minced; 2 Tbsps finely minced ginger; 59 milliliters thinly sliced green onions; 12 servings Garnish: sliced green onions; 24 littleneck clams; 24 large mussels, debearded; 1 Tbsp sesame oil; 2 Tbsps soy sauce

Clams and Mussels with Black Bean Sauce is a gluten free, dairy free, and pescatarian hor d'oeuvre. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 43 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up soy sauce, littleneck clams, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Scrub clams and mussel shells well with a brush. Discard opened or cracked clams and mussels.

Ingredients you will need

Mussels

Pasta Shells

Clams

Combine black beans and sherry.

Ingredients you will need

Black Beans

Sherry

Saute onions, garlic, and ginger in hot oil in a large skillet over medium-high heat 2 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add clams, mussels, bean mixture, and soy sauce. Bring to a boil; cover and cook 5 minutes or until shells open, stirring once. Immediately remove opened clams and mussels with a slotted spoon. Continue cooking remaining clams and mussels for 2 minutes; others may open. Discard any unopened shells.

Ingredients you will need

Soy Sauce

Mussels

Pasta Shells

Clams

Equipment you will use

Slotted Spoon

Bring pan juices to a boil; cook over medium heat until mixture is reduced to 1/2 cup.

Equipment you will use

Frying Pan

Transfer to a small bowl; cover and refrigerate.

Equipment you will use

Bowl

Break apart and discard the empty top shells of clams and mussels. Using a paring knife, release the mollusk from the remaining shell.

Ingredients you will need

Mussels

Pasta Shells

Clams

Equipment you will use

Knife

Place shells on a platter, and cover tightly with plastic wrap. At serving time, spoon a teaspoon of the bean mixture onto each mollusk, and garnish, if desired.

Ingredients you will need

Pasta Shells

Wrap

Equipment you will use

Plastic Wrap

Note: The clams and mussels and the sauce can be prepared 1 day in advance.

Ingredients you will need

Mussels

Clams

Sauce

Equipment

Ingredients

Servings:

79milliliters

dry sherry 2Tbsps

fermented black beans, coarsely chopped 4

garlic cloves, minced 2Tbsps

finely minced ginger 59milliliters

thinly sliced green onions 12servings

Garnish: sliced green onions 24

littleneck clams 24

large mussels, debearded 1Tbsp

sesame oil 2Tbsps

soy sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.