INGREDIENTS

2 Tbs. canola oil
1 Tbs. Thai fish sauce
2 lbs. Canadian Cove mussels
2 cups chicken broth
1 Tbs. minced garlic
8 oz. rice stick noodles, soaked in warm
1 Tbs. minced ginger
Water to cover until softened
4 Serrano chile peppers, stemmed & minced
1 cup fresh basil leaves
2 Tbs. butter
Salt & pepper to taste
1 Tbs. fermented black beans, rinsed
1 bunch chives, cut into 1/2-inch lengths & drained
1/2 cup dry white wine 2 limes, halved
2 medium tomatoes, diced

DIRECTIONS
Heat wok over high heat. Add the oil and swirl to coat pan. When the oil shimmers, add mussels and stir fry until some of the mussels open - about 5 minutes. Add garlic, ginger, chiles and black beans; stir fry about 2 minutes. Add wine, cover and cook until all the mussels have opened (3-5 minutes). Add tomatoes, fish sauce, chicken stock, and drained noodles. Toss and add basil, chives and butter. Toss again. Season with salt and pepper to taste. Transfer to large pasta bowls and arrange mussels on top of each portion. Squeeze lime juice over mussels and serve.