Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons chopped garlic

  3. 2 tablespoons fresh lemon grass minced

  4. 2 tablespoons dried chiles de arbol

  5. 1/2 head napa cabbage

  6. 1 cup dry white wine

  7. 1 cup clam juice

  8. 1/4 cup fresh lime juice

  9. Salt and fresh ground pepper 32 mussels -- washed and debeared

  10. 1/4 cup chopped cilantro

  11. 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.

  12. 8/5/98 SHOW

  13. All recipes Copyrighted by Bobby Flay 1998.

  14. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

  15. Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino


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