| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Chopped garlic |
| 2 | tb | Fresh lemon grass minced |
| 2 | tb | Dried chiles de arbol |
| 1/2 | Head napa cabbage | |
| 1 | c | Dry white wine |
| 1 | c | Clam juice |
| 1/4 | c | Fresh lime juice |
| Salt and fresh ground pepper | ||
| 32 | Mussels; washed and debeared | |
| 1/4 | c | Chopped cilantro |
INSTRUCTIONS
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 Recipe by: Bobby Flay/TVFN Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 28, 1998, converted by MM_Buster v2.0l.
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