Serves:

Ingredients:

1 1/2 lb Fresh mussels
2 tb Chicken stock
1 tb Light soy sauce
1 tb Rice wine
1 ts Chili bean sauce
1 tb Bean sauce
2 tb Fermented black beans
2 ts Minced peeled fresh ginger
1 tb Finely chopped garlic
2 tb Peanut oil
3 tb Minced whole scallions

Method:

SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike beards.
Soak in a large bowl in several changes of cold water.
Drain thoroughly just before cooking.
Heat a wok or skillet until hot; add oil.
Add garlic, ginger and black beans; stir-fry 30 seconds.
Add bean sauce and chili bean sauce and stir-fry for another 10 seconds.
Add mussels and stir-fry for 1 minute.
Add rice wine, soy sauce and stock.
Cook over high heat until the shells are completely open.
Discard unopened mussels.
Garnish with the chopped scallions and serve immediately.