Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16              cups  mussels -- (5 pounds)
  1                cup  vegetable oil
  8             cloves  garlic -- finely chopped
  4                     fresh red chiles -- finely chopped
  1                     green pepper -- chopped
  6                     green onions -- sliced
  2        tablespoons  cornstarch -- made to paste
     1/2           cup  rice wine vinegar
     3/8           cup  black bean paste
  1 1/3    tablespoons  ground ginger
  2        tablespoons  brown sugar
     1/4           cup  hot chile paste
     1/4           cup  oyster sauce
  1 1/2         quarts  chicken stock

Preparation:

1. Place mussels in a large saucepan, add 2 cups water, cover and place over high heat about 5 minutes, shaking pan occasionally or until the mussels have opened. ** This may have to be done in batches 2. Remove from heat, frain and discard an mussles which have not opened *** Can make ahead to this point *** 3. In a wok, heat oil; add garlic, chiles, green pepper and green onions and stir-fry 1 minute. 4. In a bowl stir together remaining ingredients, stir into wok and bring to a boi; stirring. Simmer until lightly thickened/ 5. Add mussels to wok and heat through about 5 minutes shaking wok occasionally.

Nutritional Information:

358 Calories (kcal); 22g Total Fat; (58% calories from fat); 23g Protein; 13g Carbohydrate; 53mg Cholesterol; 1655mg Sodium