Sandpot Casserole of Clams and Mussels in Spicy Black Bean Sauce

Name: Sandpot Casserole of Clams and Mussels in Spicy Black Bean Sauce
Yield: Serves 2 to 3 As A Main Course, 4 to 5 as part of a Multicourse Meal
Cuisine: China
Ingredients: 2 cups lightly packed spinach leaves; ¼ cup Chinese rice wine or dry sherry; 1 pound fresh clams; ½ teaspoon Chinese chili sauce; ½ basket (3 to 4 ounces) red pearl onions, left whole, or 1 small red onion, cut into ½-inch squares; 1 cup China Moon Double Stock or unsalted chicken stock; 1 to 2 tablespoons corn or peanut oil, for stir-frying (optional); 2 tablespoons diced bacon (optional); 1 teaspoon sugar; 1 pound fresh mussels; 1 tablespoon Chinese black beans, coarsely chopped (do not rinse them); ½ cup fresh peas, fresh corn kernels, or fresh asparagus cut into nuggets; 1 teaspoon sherry vinegar; 3 tablespoons thinly sliced green and white scallion rings; 1½ tablespoons finely minced fresh ginger; 2 tablespoons soy sauce; 1 red (bell) pepper, cut into ½-inch squares; 2 fat scallions, cut into 1-inch nuggets; 3 to 4 cloves garlic, slivered; Green and white scallion, sliced on the diagonal or julienned, for garnish

Preparation info

Serves
2 to 3
As A Main Course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

There is something about a cozy sandpot filled with clams and mussels, each snug in its shell, that I find wonderful. Add the dusky note of Chinese fermented black beans and the green zip of fresh asparagus or peas, and I would order (or cook it) straightaway!

The smoky note of diced bacon adds a marvelous tone of richness in the casserole, but it may be omitted. What is most important is the freshness and size of the shellfish: Look for the smallest and sweetest clams and mussels a

Ingredients

Asia
China
Spicy

Ingredients

Method