Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chillis, black beans, and rice wine and stir-fry for less than one minute. Add the mussels and stir-fry for less than one minute. Add the Chinese beer and the whites of the spring onions, cook until the mussels open, stirring occasionally. (Discard any that do not open.) Season the mussels with light soy sauce. Sprinkle in the greens of the spring onions and coriander, serve immediately.