Try this Mussels Steamed with Lemon Grass and Chile De Arbol recipe, or contribute your own.
Suggest a better descriptionHeat 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 | ||
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Calories: 185 | ||
Calories from Fat: 47 (25%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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