SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME
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
MUSSELS WITH LIME JUICE AND MIRIN
We used a wok as a steamer to simmer mussels in an aromatic broth of lime juice and mirin.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.
- Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.
Nutrition Facts : Calories 484 g, Cholesterol 128 g, Fat 10 g, Protein 55 g, Sodium 1128 g
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