Ready in 1h
Try this Mussels Steamed with Lemon Grass and Chile De Arbol recipe, or contribute your own.
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
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