Mussels Steamed with Lemon Grass and Chile de Arbol

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  • Level: Easy
  • Yield: 4 servings
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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


  1. Heat the olive oil in a medium stockpot over mediumhigh 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.