Heat a pan on the BBQ or stove top.
Throw in the mussels followed by the cabbage, onion, chilli, garlic, shallots, cherry tomatoes and water.
Place a firm fitting lid on the pot and steam until the mussels are all open and the vegetables are soft.
Discard any mussels that don't open.
Add palm sugar and fish sauce to taste.
Add the mint leaves and blanched spiga.
Stir through and finish with lime juice.
Check the balance of flavour for hot (chilli), salty (fish sauce), sour (lime juice) and sweet (palm sugar).
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