Mussels Steamed with Lemon Grass and Chile de Arbol
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 34
- Sodium
- 867
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
- 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.