Mussels in Black Bean Sauce

Directions

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.