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Mussels Steamed With Lemon Grass And Chile De Arbol
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced garlic
- 2 Tbsp. Fresh lemon grass chopped
- 2 Tbsp. Dry chiles de arbol
- 1/2 x Napa cabbage head
- 1 c. Dry white wine
- 1 c. Clam juice
- 1/4 c. Fresh lime juice
- Salt to taste
- Freshly-grnd black pepper to taste
- 32 x Mussels washed, debeared
- 1/4 c. Minced cilantro
Directions
- Heat the extra virgin olive oil in a medium stockpot over medium-high heat. Add in the garlic, lemon grass, and chiles and saute/fry for 2 min. Add in the cabbage and cook till almost wilted. Add in the white wine and reduce by half. Add in the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add in the mussels and cook till opened. Remove from the heat and add in the cilantro.
- This recipe yields 4 servings.
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