Provided by Melissa Clark
Categories dinner, lunch, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1483 milligrams, Sugar 6 grams
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