Mussels Steamed with Lemon Grass and Chile de Arbol

Ingredients

• 2 tablespoons chiles de árbol dried
• 0.3 cup cilantro leaves chopped
• 1 cup bottled clam juice 
• 1 cup cooking wine dry white
• 2 tablespoons garlic chopped
• 4 servings salt and ground pepper fresh
• 2 tablespoons lemon grass fresh minced
• 0.3 cup juice of lime fresh
• 32  mussels washed and debeared
• 0.5 head napa cabbage 
• 2 tablespoons olive oil 

Equipment

• pot

Directions

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.