Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce

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Canola oil to cook

2 pounds Prince Edward Island Mussels, cleaned and prepped

1 tablespoon minced garlic

1 tablespoon minced ginger

4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds

1 tablespoon fermented Chinese black beans

1/2 cup white wine

2 tomatoes or 4 canned tomatoes, diced

1 tablespoon 3 Crab fish sauce

2 cups chicken stock

8 ounces rice stick noodle, soaked in warm water until al dente

1 bunch picked Thai basil

1 bunch chives

2 ounces butter (optional)

2 limes cut in half

Salt and white pepper to taste