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  • 1 kg green lipped mussel de-bearded and washed

  • 0.5 Cabbage shredded

  • 0.5 Spanish Onion sliced

  • 6 wild chilli's roughly chopped

  • 4 Garlic Cloves roughly chopped

  • 8 long green shallots bottom ends

  • 1 punnet Cherry Tomato

  • 0.5 cup Water

  • Palm Sugar to taste

  • Fish sauce to taste

  • long leaf Mint leaf

  • 250 g Cous cous blanched for 10 minutes

  • Lime juice


  • 1.

    Heat a pan on the BBQ or stove top.

  • 2.

    Throw in the mussels followed by the cabbage, onion, chilli, garlic, shallots, cherry tomatoes and water.

  • 3.

    Place a firm fitting lid on the pot and steam until the mussels are all open and the vegetables are soft.

  • 4.

    Discard any mussels that don't open.

  • 5.

    Add palm sugar and fish sauce to taste.

  • 6.

    Add the mint leaves and blanched spiga.

  • 7.

    Stir through and finish with lime juice.

  • 8.

    Check the balance of flavour for hot (chilli), salty (fish sauce), sour (lime juice) and sweet (palm sugar).

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