Served as main course. Non-vegetarian dish.

1 1/2 lb Fresh Mussels

2 Tablespoon Peanut Oil

1 Tablespoon Finely chopped Garlic

2 teaspoon Minced peeled fresh Ginger

2 Tablespoon Fermented Black Beans

1 Tablespoon Bean Sauce

1 teaspoon Chili Bean Sauce

1 Tablespoon Rice Wine

1 Tablespoon Light Soy Sauce

2 Tablespoon Chicken stock

3 Tablespoon Minced whole Scallions

Scrub the Mussels under cold water and pull off the wire-like 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.

Serves: 6

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