Served as main course. Non-vegetarian dish.

2 Tablespoons Olive Oil

2 Tablespoons chopped Garlic

2 Tablespoons fresh Lemon grass minced

2 Tablespoons dried Chilies De Arbol

1/2 head Napa Cabbage

1 cup dry white Wine

1 cup Clam Juice

1/4 cup fresh Lime Juice

Salt and fresh ground Pepper

32 Mussels, washed and debeared

1/4 cup chopped Cilantro

Heat the olive oil in a medium stockpot over medium high heat. Add the garlic, lemon grass, and chilies 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.

Serves: 4

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