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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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 36.4mg||11 %|
|Sodium 515.9mg||18 %|
|Potassium 746.7mg||20 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11.2g|
|Protein 18.3g||26 %|
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Calories per serving: 185
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