Mussels (Click to see Demo)

Mussles

2 lb Mussels
2 Carrots
1/2 Red Onion
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
1 Lime
1 cup Wine
Cilantro

Cut the Carrots and the Onion into Julienne. Fry the Carrots off first in a bit of Oil, as they take the longest. Chop up the Garlic, Ginger and Lemongrass. Once the Carrots are half cooked add the Onions, Garlic, Ginger and the Lemongrass. Toss the ingredients in the pan and add the Mussels. Cover and let them steam a bit. After about 1 minute open the Lid and add salt. Toss the pan to mix the ingredients and close up. Open after another minute and add the wine and close up. 1 Minute later open up and leave open for a short wile and serve with all the juices
.