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Features for "Mussels Steamed With Lemon Grass And Chile De Arbol"
Served as main course. Non-vegetarian dish.
Ingredients for "Mussels Steamed With Lemon Grass And Chile De Arbol" (Click here for measurement conversion) 2 Tablespoons Olive Oil
2 Tablespoons chopped Garlic
2 Tablespoons fresh Lemon grass minced
2 Tablespoons dried Chilies 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
Method for "Mussels Steamed With Lemon Grass And Chile De Arbol"
Heat the olive oil in a medium stockpot over medium high heat. Add the garlic, lemon grass, and chilies 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.
Comments
Serves: 4
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