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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced garlic
- 2 Tbsp. Fresh lemon grass chopped
- 2 Tbsp. Dry chiles de arbol
- 1/2 x Napa cabbage head
- 1 c. Dry white wine
- 1 c. Clam juice
- 1/4 c. Fresh lime juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 32 x Mussels washed, debeared
- 1/4 c. Minced cilantro
Directions
- Heat the extra virgin olive oil in a medium stockpot over medium-high heat. Add in the garlic, lemon grass, and chiles and saute/fry for 2 min. Add in the cabbage and cook till almost wilted. Add in the white wine and reduce by half. Add in the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add in the mussels and cook till opened. Remove from the heat and add in the cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 62 | 41% |
| Total Fat 7.0g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 235mg | 10% |
| Potassium 173mg | 5% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.77g | 2% |
| Protein 1.22g | 2% |
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