|Mussels Steamed with Lemon Grass and Chile de Arbol|
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. Serve with a crusty loaf of bread.
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