Mussels steamed with lemon grass and chile de arbol

 
            Mussels Steamed With Lemon Grass And Chile De Arbol
 
 Recipe By     : Bobby Flay/TVFN
 Serving Size  : 4    Preparation Time :
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    2      tablespoons   chopped garlic
    2      tablespoons   fresh lemon grass minced
    2      tablespoons   dried chiles de arbol
      1/2  head          napa cabbage
    1      cup           dry white wine
    1      cup           clam juice
      1/4  cup           fresh lime juice
                         Salt and fresh ground pepper
   32                    mussels -- washed and debeared
      1/4  cup           chopped cilantro
 
 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
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