Scrub the mussels under cold running water, remove and discard the beards. Cover mussels with cold water and store in the refrigerator until ready to cook. Discard any mussels floating on surface. In a wide, deep pot, combine ginger, garlic, green onions, cilantro sprigs, peppercorns, red pepper flakes, soy sauce and cooking wine. Add 2 cups water, cover pan, bring liquid to a boil and simmer for 2 to 3 minutes. (Recipe may be done ahead to this point. Bring liquid back to a boil before continuing.) Drain mussels and discard any that are open. Add closed mussels to the liquid in pot. Cover pot and cook over high heat, shaking pan occasionally, until mussels open, about 5 minutes. Transfer mussels to wide soup bowls, discarding any that have not opened. Ladle broth into each bowl and top with a generous sprinkling of chopped cilantro. Serve at once.{$7e}(Original recipe for 4)
