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Mussels Steamed With Lemon Grass And Chile De Arbol

A home-style Mussels Steamed With Lemon Grass And Chile De Arbol made with Olive Oil, Garlic, Fresh Lemon Grass Minced, Napa Cabbage, and Dry White Wine. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 head
• 1 cup
• 1 cup
• 1/4 cup
• 32
• 1/4 cup

Method (preview)

1. 1

   Heat the olive oil in a medium stockpot over medium high heat.

2. 2

   Add the garlic, lemon grass, and chiles and saute for 2 minutes.

3. 3

   Add the cabbage and cook until almost wilted.

4. 4

   Add the white wine and reduce by half.

5. 5

   Add the clam and lime juice and bring to a boil, season with salt and pepper to taste.

6. 6

   Add the mussels and cook until opened.

7. 7

   Remove from the heat and add the cilantro.

8. 8

   Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15

9. 9

   All recipes Copyrighted by Bobby Flay 1998.

10. 10

    Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino