MUSSELS IN BLACK BEAN SAUCE

      Title: MUSSELS IN BLACK BEAN SAUCE
  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.
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