- 4
0/5
(0 Votes)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- 2 tablespoons fresh lemon grass minced
- 2 tablespoons dried chiles de arbol
- 1/2 Napa cabbage head
- 1 cup dry white wine
- 1 cup clam juice
- 1/4 cup fresh lime juice
- Salt to taste
- Freshly-ground black pepper to taste
- 32 mussels washed, debeared
- 1/4 cup chopped cilantro
Preparation
Step 1
Heat the olive oil in a medium stockpot over medium-high heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted. Add the white wine and reduce by half.
Add the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add the mussels and cook until opened. Remove from the heat and add the cilantro.
This recipe yields 4 servings.
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