spicy mussles with cauliflower, basil and lime

prep time:  tbd
cook time:  tbd
servings:  2

1/2 small head cauliflower
2 tablespoons 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
2 pounds mussels - scrubbed
1/2 cup torn basil leaves
juice of 1 lime + more as needed
crusty bread

1.  cut the cauliflower into small 1/2-inch florets; dice the stems

2.  in a large pot over medium heat, warm the oil.  add the cauliflower, shallots, chiles, garlic and 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 - 10 minutes.  discard any unopened mussels.

4.  stir in basil and lime juice.  season with salt.  serve immediately, with crusty bread.

- new york times, october 2013

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