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.