Does anyone know these two Chinese recipes with muscles?

Every time I go to a Chinese restaurant they have theses two muscle dishes that I can't get enough of. I don't know their names, but the first one is a baked muscle dish with a cream like sauce. The muscles are put in a row with the sauce on top of them. the second one is muscles cooked in a dark sauce almost like soy sauce. I can't remember more than that because it has been a long time since I've had them. I was hoping to know how to make them myself so I can always have them. Thanks :)Does anyone know these two Chinese recipes with muscles?
1) Baked Mussels in Dynamite Sauce: http://elmomonster.blogspot.com/2005/07/鈥?/a>



Optional ingredients:

Hon Dashi, Sriracha hot sauce, masago, and half and half.



The simplest method I got away with: Cover mussels on half shells with mayo mixed with some milk and sugar (similar to thinned down kewpie Japanese mayo) and bake until done. The result with this simple method received no complains. :)



2) Due to the vague description, I came up with more than one possibilities for this one:



A: Stir-fried mussels in black bean sauce.

B: Stir-fried mussels in oyster sauce.

C: Steamed mussels in black bean sauce.

D: Steamed mussels in minced garlic with black bean sauce.



These are just some mussels I've tried at Chinese/Asian buffets that would fit your description. Luckily, they are all very easy to make and you will won't have any difficulties finding recipes for them.Does anyone know these two Chinese recipes with muscles?
The second one sounds like mussels in black bean sauce. I have a coworker who would order it every time we went to a certain Chinese restaurant. The sauce is dark like soy sauce, has no visible beans, but is thicker than soy sauce, not too salty, and very tasty.



I cannot think of one single Chinese sauce that is creamy and white in any dish. Even thinking back to when I used to the order the Happy Family lol (combo of shrimp, crabmeat, and lobster), the sauce was more of a buttery, brothy color.



Did you have the mussels at an Asian fusion type restaurant or a traditional Chinese restaurant? The only thing that possibly comes to mind at the moment is maybe a Thai coconut milk sauce which is of course not Chinese but is an Asian style of cooking.Does anyone know these two Chinese recipes with muscles?
I'm only asking because Chinese cuisine (especially in deep China) can utilize a lot of different parts of animals for consuming.



Honey are you saying mussels as in the seafood or the muscles of an animal? And can you tell me what restaurant so I don't go there?
Nicholas Zhou.com