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CHILE STEAMED MUSSELS
  • 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
    1. 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. Serve with a crusty loaf of bread.

     
     

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