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Clams and Mussels with Black Bean Sauce

12 appetizer servings

2 dozen littleneck clams (optional)
2 dozen large mussels, debearded (or 1 pint per serving)
2 tablespoons fermented black beans, coarsely chopped with some salt
1/3 cup dry sherry, or fish stock & rice wine vinegar
1/4 cup thinly sliced green onions
4 garlic cloves, minced
2 tablespoons finely minced ginger
1 tablespoon sesame oil
2 tablespoons soy sauce
Garnish: sliced green onions
Optional: finely minced red chilli

Scrub clams and mussel shells well with a brush. Discard opened or cracked clams and mussels. Combine black beans and sherry.

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

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

For the appetiser: Transfer to a small bowl; cover and refrigerate. Break apart and discard the empty top shells of clams and mussels. Using a paring knife, release the mollusk from the remaining shell. 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. The clams and mussels and the sauce can be prepared 1 day in advance.

To eat hot: Garnish with spring onions and coriander.