• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Chopped garlic

  3. 2 tablespoons 30ml Fresh lemon grass minced

  4. 2 tablespoons 30ml Dried chiles de arbol

  5. 1/2 Napa cabbage head

  6. 1 cup 237ml Dry white wine

  7. 1 cup 237ml Clam juice

  8. 1/4 cup 59ml Fresh lime juice

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 32 Mussels - washed, debeared

  12. 1/4 cup 4g / 0.1oz Chopped cilantro

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. This recipe yields 4 servings.


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