Mussels Steamed with Lemon Grass and Chile de Arbol

Name: Mussels Steamed with Lemon Grass and Chile de Arbol
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps dried chiles de arbol; 59 milliliters chopped cilantro; 237 milliliters clam juice; 237 milliliters dry white wine; 2 Tbsps chopped garlic; 4 servings Salt and fresh ground pepper; 2 Tbsps fresh lemon grass minced; 59 milliliters fresh lime juice; 32 mussels, washed and debeared; 1 heads napa cabbage; 2 Tbsps olive oil

Mussels Steamed with Lemon Grass and Chile de Arbol might be just the hor d'oeuvre you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 9g of fat, and a total of 224 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have salt and ground pepper, wine, mussels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the olive oil in a medium stockpot over mediumhigh heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the garlic, lemon grass, and chiles and saute for 2 minutes.

Ingredients you will need

Lemon Grass

Chili Pepper

Garlic

Add the cabbage and cook until almost wilted.

Ingredients you will need

Cabbage

Add the white wine and reduce by half.

Ingredients you will need

White Wine

Add the clam and lime juice and bring to a boil, season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lime Juice

Add the mussels and cook until opened.

Ingredients you will need

Mussels

Remove from the heat and add the cilantro.

Ingredients you will need

Cilantro

Equipment

Pot

Ingredients

Servings:

2Tbsps

dried chiles de arbol 59milliliters

chopped cilantro 237milliliters

clam juice 237milliliters

dry white wine 2Tbsps

chopped garlic 4servings

Salt and fresh ground pepper 2Tbsps

fresh lemon grass minced 59milliliters

fresh lime juice 32

mussels, washed and debeared 1heads

napa cabbage 2Tbsps

olive oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.