Recipe - Mussels In Black Bean Sauce

1 One half pound 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 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; stirfry 30 seconds. Add bean sauce and chili bean
sauce and stirfry for another 10 seconds. Add mussels and stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini