Mussels Steamed with Lemon Grass and Chile De Arbol

2 tb Olive oil
2 tb Chopped garlic
2 tb Fresh lemon grass minced
2 tb Dried chiles de arbol
1/2 Head napa cabbage
1 c Dry white wine
1 c Clam juice
1/4 c Fresh lime juice
Salt and fresh ground pepper
32 Mussels, washed and debearded
1/4 c Chopped cilantro


Heat the olive oil in a medium stockpot over mediumhigh 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.

Yield: 4 servings