Mussels Steamed with Lemon Grass and Chile De Arbol

Posted by Gargantua on March 1, 2007 at 11:34 pm · Under Main Dishes

2 tablespoons olive oil

2 tablespoons chopped garlic

2 tablespoons fresh lemon grass minced

2 tablespoons dried chiles de arbol

1/2 head napa cabbage

1 cup dry white wine

1 cup clam juice

1/4 cup fresh lime juice

Salt and fresh ground pepper 32 mussels — washed and debeared

1/4 cup chopped cilantro

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

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