Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped garlic
• 2 tablespoons fresh lemon grass minced
• 2 tablespoons dried chiles 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

Instructions

1. Heat the olive oil in a medium stockpot over mediumhigh 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.