3 lb Mussels
1 tb Sesame oil
3 Red chili pepper pods
2 Cloves garlic; minced
1 Scallion; chopped
1/4 c Sherry
2 tb Soy sauce
1 c Fish or chicken stock

Scrub the mussels well and remove any "beards" or barnicles. In a large sauce pan heat the sesame oil and add the pepper pods. Add the garlic and scallions and toss in the oil quickley. Add the remaining ingrediants and cover. Steam covered until all the mussels are open. (about seven minutes) Serve in a large bowl with the cooling liquor garnished with chopped scallions.