Place the cleaned mussels in a bowl of ice water with a tbsp of salt. This will help the mussels release any sand they are holding. Leave for 30 minutes while you prepare the other ingredients.
In a small bowl, mix together the chili bean sauce, rice wine, hot chili soy sauce, dark soy sauce and the lime juice. Set aside.
Heat a large heavy pot or wok and and then add the oil, ginger and garlic. Stir fry until golden about 1 minute and then add the sauce. Heat until boiling, about 1 minute and then add the clams. Cover and keep shaking the pan for about 5 minutes. Remove the cover and the clams are ready when they are open. Discard any that are not open.
Serve with coriander sprinkled over and crusty bread to soak up the sauce.
