Mussels Steamed With Lemon Grass And Chile De Arbol

Ingredients

30 ml olive oil
18 gr garlic
2 lemon grass
2 chiles de arbol
1/2 head napa cabbage
240 ml dry wine
240 ml clam juice
60 ml lime juice
32 mussels washed
34 gr cilantro

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.

Recipes by Bobby Flay HOT OFF THE GRILL 1. 0.061224489795918 SHOW #HG1A15 All recipes Copyrighted by Bobby Flay 1998.