Mussels Steamed with Lemon Grass and Chile de Arbol

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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2 Tbsp. olive oil
2 Tbsp. chopped garlic
2 Tbsp. fresh lemon grass minced
2 Tbsp. 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.

Recipe by Bobby Flay.