Mussels Steamed with Lemon Grass and Chile De Arbol

Ready in 1h

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1 c Dry white wine
2 tb Garlic; chopped
1 c Clam juice
1/4 c cilantro; Chopped
2 tb Fresh lemon grass; minced
2 tb Dried chiles de arbol
1/2 Head napa cabbage
32 Mussels; washed and debeared
Salt and fresh ground pepper
2 tb olive oil
1/4 c Fresh lime juice

Original recipe makes 4



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 Recipe by: Bobby Flay/TVFN Posted to KitMailbox Digest by Pat Hanneman on Aug 28, 1998,

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