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

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.