Mussels Steamed With Lemon Grass And Chile De Arbol

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Fresh lemon grass minced
2 tablespoons	30ml	Dried chiles de arbol
1/2		Napa cabbage head
1 cup	237ml	Dry white wine
1 cup	237ml	Clam juice
1/4 cup	59ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
32		Mussels - washed, debeared
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

Heat the olive oil in a medium stockpot over medium-high 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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A15) - from the TV - FOOD NETWORK

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