Mussels steamed with lemon grass and chile de arbol

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Chopped garlic
2 tablespoons Fresh lemon grass minced
2 tablespoons Dried chiles de arbol
½ \N Head napa cabbage
1 cup Dry white wine
1 cup Clam juice
¼ cup Fresh lime juice
\N \N Salt and fresh ground
\N \N Pepper
32 \N Mussels, washed and
\N \N Debeared
¼ cup Chopped cilantro

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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