Mussels Steamed with Lemon Grass and Chile de Arbol

• 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 mediumhigh heat.
2. Add the garlic, lemon grass, and chiles and saute for 2 minutes.
3. Add the cabbage and cook until almost wilted.
4. Add the white wine and reduce by half.
5. Add the clam and lime juice and bring to a boil, season with salt and pepper to taste.
6. Add the mussels and cook until opened.
7. Remove from the heat and add the cilantro.

olive oil, garlic, lemon grass, arbol, cabbage, white wine, clam juice, lime juice, salt, mussels, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/mussels-steamed-with-lemon-grass-and-chile-de-arbol-recipe.html (may not work)