| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
T |
Chopped garlic |
| 2 |
T |
Fresh lemon grass minced |
| 2 |
T |
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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