Mussels Steamed with Lemon Grass and Chile de Arbol

  • Level: Easy
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.