These mussels are easier to prepare than you might think.
Mussels are a great source of cheap protein. Most available in fish markets are farmed sustainably and are pretty clean and ready to cook. They can be prepared with the usual suspects, such as wine, garlic, a little butter or pesto or used in a fish stew.
This recipe is adapted from one in the New York Times that cooks them with an actual vegetable — cauliflower.
Note: Nutrition information does not include added salt.
Servings: 2