Mussels Steamed with Lemon Grass & Chile De Arbol

Directions

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

Add the garlic, lemon grass, and chiles and sauté 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.