Comments on: Mussels and Clams in Black Bean and Garlic Sauce http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=mussels-and-clams-in-black-bean-and-garlic-sauce Wine, Food, Living — Oregon Style Mon, 14 May 2012 08:13:52 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: VPanichkul http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/comment-page-1/#comment-370 VPanichkul Sun, 24 Jan 2010 18:06:10 +0000 http://www.thetasteoforegon.com/?p=3707#comment-370 Hi Juliana, I cook the mussels a little longer in this recipe after they open so that the black been sauce has a chance to get absobed by the flesh of the mussles. Also I've found that when cooking mussels and clams together, the mussels tend to open much faster than the clams, hence it's a good idea to stir so that the shellfish that haven't open get to the bottom of the pan. Let me know if you try this how it turns out! — Vic Hi Juliana,
I cook the mussels a little longer in this recipe after they open so that the black been sauce has a chance to get absobed by the flesh of the mussles. Also I’ve found that when cooking mussels and clams together, the mussels tend to open much faster than the clams, hence it’s a good idea to stir so that the shellfish that haven’t open get to the bottom of the pan.

Let me know if you try this how it turns out!

— Vic

]]> By: Julianna http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/comment-page-1/#comment-368 Julianna Sun, 24 Jan 2010 17:41:27 +0000 http://www.thetasteoforegon.com/?p=3707#comment-368 That looks and sounds absolutely delicious. When I've cooked mussels, though, I take each mussel out about thirty seconds after it has opened; was I wrong, or are the mussels cooked longer in this recipe for a particular reason? Also, would substituting clams for scallops for some more variety be nice, do you think? Thanks! That looks and sounds absolutely delicious. When I’ve cooked mussels, though, I take each mussel out about thirty seconds after it has opened; was I wrong, or are the mussels cooked longer in this recipe for a particular reason? Also, would substituting clams for scallops for some more variety be nice, do you think? Thanks!

]]> By: Ed Schenk@ Detroit Eats http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/comment-page-1/#comment-353 Ed Schenk@ Detroit Eats Fri, 22 Jan 2010 18:30:03 +0000 http://www.thetasteoforegon.com/?p=3707#comment-353 Very traditional dish in China. Also very tasty! Very traditional dish in China. Also very tasty!

]]> By: Rochelle (Acquired Taste) http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/comment-page-1/#comment-352 Rochelle (Acquired Taste) Fri, 22 Jan 2010 18:12:20 +0000 http://www.thetasteoforegon.com/?p=3707#comment-352 Oh yum! I haven't had mussels or clams in so long, and this looks like a perfect meal to use them both! Oh yum! I haven’t had mussels or clams in so long, and this looks like a perfect meal to use them both!

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