Here is another dish using those Cantonese “black clams.” Although you will find the cooking process similar to that of the previous recipe, the taste is very different.
Clean mussels. Remove sand and beards, and wash at least 4 times, until thoroughly clean. Set aside.
Make the sauce and reserve.
In a large pot, place the boil ingredients over high heat. Cover and bring to a boil. Add the mussels and stir. When the mussels open, use a pair of tongs to remove them from the pot and place them i