Ingredients
- ½ small head cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 small shallots, peeled and thinly sliced
- 2 small red Thai chiles or other hot red chiles, seeded and finely chopped
- 2 large garlic cloves, thinly sliced
- Kosher salt, as needed
- 2 pounds mussels, scrubbed
- ½ cup torn basil leaves
- Juice of 1 lime, more as needed
- Crusty bread, for serving
- Nutritional Information
Nutritional analysis per serving (2 servings)
579 calories; 24 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 57 grams protein; 127 milligrams cholesterol; 1325 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
- In a large pot over medium heat, warm the oil. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
- Add the mussels to the pot. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes. Discard any unopened mussels.
- Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.
30 minutes
Dining and Cooking