Mussels Steamed with Lemon Grass & Chile De Arbol
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
lemongrass
fresh, |
|
| 2 | tablespoons |
dried red chiles
|
|
| ½ | head |
napa (Chinese) cabbage
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
clam juice
|
*
|
| ¼ | cup |
lime juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 32 | each |
mussels
washed and debeared |
*
|
| ¼ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
lemongrass
fresh, |
|
| 3E+1 | ml |
dried red chiles
|
|
| 0.5 | head |
napa (Chinese) cabbage
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
clam juice
|
*
|
| 59 | ml |
lime juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 32 | each |
mussels
washed and debeared |
*
|
| 59 | ml |
cilantro
chopped |
|
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.
