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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