Ingredients
- 32 mussels washed
- 2 lemon grass (fresh minced)
- 2 chiles de arbol (dried)
- 1/2 head napa cabbage
- 1 cup clam juice
- 1 cup dry wine (white)
- 1/4 cup cilantro (chopped)
- 1/4 cup lime juice (fresh)
- 2 tablespoons olive oil
- 2 tablespoons garlic (chopped)
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 8/5/98 SHOW #HG1A15 All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
