1 tsp light soy sauce
2 tsp sugar
1 tsp Shao Xiang wine
Defrost the mussels in water, drain well and pat dry; wash and mince the shallots and garlic; separate the egg whites from the yolks.
Saute the garlic and the shallot with oil over low heat until fragrant and turns golden brown, keep stirring and do not let it stick to the wok, remove and set aside. Add light soy sauce, sugar and wine to the mixture, mix well to make a garlic-flavored seasoning.
Arrange the mussels on a plate, pour the garlic seasonings on top and add a little egg whites on each mussel.
Steam the mussels ina steamer for 2 minutes or until they are cooked. Do not steam over very high heat.