spicy mussles with cauliflower, basil and lime

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
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
salt
2 pounds mussels - scrubbed
1/2 cup torn basil leaves
juice of 1 lime + more as needed
crusty bread

steps:
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

a new england bouillabaisse

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 tablespoon olive oil
1 small onion - chopped
1 garlic clove - peeled and chopped
1 medium tomato - chopped
2 cups fish broth
a few fresh parsley stems
pinch of fennel seeds
salt
pepper
4 - 5 small clams
12 mussels
4 ounces cooked fish


steps:
1.  heat the oil in a medium pot.  saute the onion and garlic gently until softened.  add the tomato, saute another minute, then pour in the fish stock and add the parsley stems and fennel seeds.  salt and pepper to taste.  simmer for about 20 minutes.

2.  add the clams.  allow to simmer for a few minutes and then add the mussels and the fish.  allow to simmer until the clams and mussels open.

- goop, february 2013

cioppino

prep time:  30 minutes
cook time:  1 hour
servings:  6

ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks

steps:
1.  heat the oil in a very large pot over medium heat.  add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.  add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes.  stir in the tomato paste.  add tomatoes with their juices, wine, fish stock and bay leaf.  cover and bring to a simmer.  reduce the heat to medium-low.  cover and simmer until the flavors blend, about 30 minutes.

2.  add the clams and mussels to the cooking liquid.  cover and cook until the clams and mussels begin to open, about 5 minutes.  add the shrimp and fish.  simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).  season to taste with more salt and red pepper flakes. 

- food network