Mussels with cauliflower
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
Ingredients
- 2 pounds mussels
- 3 cups cauliflower florets
- 1 large shallot, sliced
- 1/2 big jalapeno, seeded, and minced
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 cup fresh torn basil leaves (amount doesn't have to be exact)
- Juice from one lime
- Salt and freshly ground pepper to taste
Directions
- In a large pot, saute the cauliflower, jalapeno, garlic, and shallot in the olive oil for about five minutes.
- Season with salt and pepper.
- Add the mussels and cover. Cook until the mussels open. Discard any that are tightly closed.
- Stir in basil and lime juice.
- Serve with a crusty whole grain bread.
Nutrition information (per serving)
- Calories: 280
- Total fat: 9 g
- Saturated fat: 1.5 g
- Cholesterol: 65 mg
- Sodium: 700 mg
- Total carbohydrate: 21 g
- Dietary fiber: 4 g
- Total sugars: 5 g
- Protein: 31 g