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

  1. Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
  2. 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.
  3. 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.
  4. Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.

30 minutes

Dining and Cooking