Clean the mussels well and soak in a salted water (about 1 tsp of salt) in a small basin for about an hour. Drain.
Peel the green papaya and cut in halve. Remove the seeds and slice into cube or rectangular pieces.
In a medium size wok, heat oil and saute garlic until fragrant. Follow the ginger and onion and saute until the onions are soft.
Put the mussels and gently stir cook for 5 minutes or until the shells are opened and the color of the meat turns to orange or white.
Next is add the papaya and mix for a while then add the patis, salt and pepper to taste.
Pour water just enough to cover the mussels. Cover and bring to a boil, lower heat then simmer for 10 minutes or until the papaya is cooked.
Last but not the least, add the pechay or siling labuyo leaves then cover and simmer again for 3 to 4 minutes. Serve hot.