Mussels steamed with lemon grass and chile de arbol
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Chopped garlic |
| 2 | tablespoons | Fresh lemon grass minced |
| 2 | tablespoons | Dried chiles de arbol |
| ½ | Head napa cabbage | |
| 1 | cup | Dry white wine |
| 1 | cup | Clam juice |
| ¼ | cup | Fresh lime juice |
| Salt and fresh ground | ||
| Pepper | ||
| 32 | Mussels, washed and | |
| Debeared | ||
| ¼ | cup | Chopped cilantro |
Directions
Heat the olive oil in a medium stockpot over mediumhigh 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.
Yield: 4 servings
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