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Heat a wok or skillet over high
heat until it is hot. Add the oil; when it is very hot and
smoking slightly, add the garlic, ginger and spring onions.
Stir-fry for 20 seconds.
Add the mussels and stir-fry for
one minute. Add the soy sauce and water. Cover and continue to
cook for 5 minutes or until the mussels have opened.
Give the mixture a final stir before
turning into a soup tureen or individual bowls. Garnish with
coriander and serve.
Note: mussels must have
opened. Discard any that have not opened.
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