Clean the mussels under cold water and remove beards. Discard the dead and broken ones. Place mussels on a dish in a steamer and steam until they are opened.
When mussels are cooked, discard the top shell and arrange on serving platter. Reserve the juice and make the sauce.
Heat a little oil in pan and saute the garlic, ginger, spring onions, chilli and black beans. Stir and add the soy sauce, rice wine, clam juice and season. Bring to a boil, lower heat and simmer for 1 minute.