Clams and Mussels with Black Bean Sauce

Ingredients

• 0.3 cup cooking sherry dry
• 2 tablespoons fermented black beans coarsely chopped
• 4  garlic cloves minced
• 2 tablespoons ginger finely minced
• 0.3 cup green onions thinly sliced
• 12 servings garnish: green onions sliced
• 24  littleneck clams 
• 24  mussels 
• 1 tablespoon sesame oil 
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• knife
• plastic wrap
• slotted spoon

Directions

1. Scrub clams and mussel shells well with a brush. Discard opened or cracked clams and mussels.
2. Combine black beans and sherry.
3. Saute onions, garlic, and ginger in hot oil in a large skillet over medium-high heat 2 minutes.
4. 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.
5. Bring pan juices to a boil; cook over medium heat until mixture is reduced to 1/2 cup.
6. Transfer to a small bowl; cover and refrigerate.
7. Break apart and discard the empty top shells of clams and mussels. Using a paring knife, release the mollusk from the remaining shell.
8. 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.
9. Note: The clams and mussels and the sauce can be prepared 1 day in advance.