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
Heat the olive oil in a medium stockpot over medium high 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.
Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino