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How To make 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
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.
Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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Sautéed Clams with Garlic and Lemon
This is our version of Sauteed Clams
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Sauteed Clams with Sweet Lemon Cream Reduction
Yield: 2 servings
2 tbsp - extra virgin olive oil
1 each - shallot (minced)
4 cloves - garlic (minced)
2 dozens - clams, manila
(soaked in water for 20 and washed thoroughly)
2 each - chile de arbol (dried)
about 4 sprigs - freshy thyme
to taste - salt and pepper
1/2 cup - white wine (chardonnay)
2 tsp - sugar, granulated
1/2 cup - fresh heavy cream
1/2 each - fresh lemon juice
Garnish (optional)
fresh thyme
smoked paprika or cayenne pepper
To Finish:
Drizzle a touch of fresh lemon juice and extra virgin olive oil
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PEI Mussels in Creamy White Wine Sauce
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VIDEO CHAPTERS:
0:00:00 Intro
0:01:03 Up First: Ice Cream
0:02:35 Our Creamy Custard Base
0:07:25 Getting The Temp Just Right
0:08:27 Don't Forget The Chocolate Sauce
0:10:11 Berry Good Berry Sauce
0:13:03 Churn, Baby, Churn
0:14:09 Dipping & Assembling
0:16:10 Time To Eat!
COOK TIME: 4 hours and 30 minutes
SERVES: 4 extra-large or 8 large sandwiches
INGREDIENTS
Vanilla Bean Ice Cream
2 1/2 cups whole milk
2 1/2 cups crema or heavy cream
1/2 teaspoon kosher salt
1 vanilla bean, split lengthwise and seeds scraped out
8 large egg yolks
1 cup granulated sugar
Chile Fudge Sauce
1/4 cup piloncillo or dark brown sugar
2 tablespoons agave syrup or honey
Kosher salt
3/4 cup heavy cream
1/4 cup whole milk
2 tablespoons unsalted butter
8 ounces bittersweet chocolate (60% to 72% cacao), chopped
1/4 teaspoon to 1 teaspoon ground chile de árbol or ground cayenne
1/2 teaspoon ground canela or cinnamon
Spicy Berry Sauce
1 pound fresh blackberries, blueberries, or strawberries
1/2 cup granulated sugar
2 tablespoons chopped candied ginger
1/8 teaspoon to ¼ teaspoon ground chile de árbol or ground cayenne
Kosher salt
To serve
8 small conchas or 4 regular conchas, halved lengthwise and warmed
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