---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Oriental
       Yield: 6 servings
   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.