Spicy Mussels With Cauliflower, Basil and Lime

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.
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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