Cindy Fuller wrote:
> SO and I wanted to make another stab at recreating the clams in black
> bean sauce served at one of our favorite restaurants in Seattle's
> International District. As we were moseying by the test kitchen of our
> local Central Market, I saw a book called "Potsticker Chronicles", by
> Stuart Chang Berman. For grins, we looked inside and found a recipe for
> mussels in black bean sauce with a variation for clams. SO put the book
> in the cart. When we got over to the fish counter, we saw a sign that
> clams were unavailable due to spawning season. [*&^%$#@! horny
> bivalves.] However, the mussels were available. Hooboy, was that
> recipe tasty! I think we have a keeper.
>
We love mussels! Don't s'pose you could share the recipe, or give me one
"in your own words"

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Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible