Ingredients
- 32 mussels washed
- 2 lemon grass (fresh minced)
- 2 chiles de arbol (dried)
- 1/2 head napa cabbage
- 240 ml clam juice
- 240 ml dry wine (white)
- 34 gr cilantro (chopped)
- 60 ml lime juice (fresh)
- 30 ml olive oil
- 18 gr 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 1. 0.061224489795918 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 0.081632653061224 by JoAnn Pellegrino
