Set a wok over high heat for 7 minutes. Add the oil and heat until smoking. Add the garlic and jalapeño and stir-fry until lightly golden, about 2 minutes. Add the mussels and bay leaves, season with salt and pepper and cook, stirring occasionally, until the mussels open, about 6 minutes. Add the wine and boil until reduced by half, about 2 minutes. Spoon the mussels into bowls and serve.