Serving for two people
20 mussels, debearded and wash clean
1 can (425 ml) pear cider, to boil the mussels
1/4 bunch Kale cut into bite size
1 bunch of asparagus, cut lengthwise
2 Tsp garlic, minced
1 long red chili cut into pieces, deseeded
2 Tbs olive oil
salt and white pepper
1/4 c chicken stock
Bring to a simmering pear cider and mussels in a large saucepan, do not crowd mussels for 5-7 minutes. Drain well, keep 5 Tbs of the pear cider: strain any dirt and discard any mussels not open, they are dead. Set aside to cool a bit, then remove shell and keep warm with foil cover until ready to use.
Then in another wok on med high heat add oil; bring oil to some heat. Add garlic and chili, stir fry until fragrant about 3 minutes, then add in Kale for 5 minutes, cover with lid.
Next add asparagus, cook until tender and soft but not mushy for 5 minutes, stir once in awhile to mix asparagus and kale. Next add the chicken stock and a bit of the pear cider into kale mixture and toss a bit for 2 minutes. Before scooping vegetables out add mussels stir fry for 1 minute to absorb into vegetables mixture. Serve with steam rice.