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. I have usually just prepared them with the usual suspects, such as wine, garlic, a little butter or pesto or used them in a fish stew.
Then I found this great recipe in the New York Times that cooks them with an actual vegetable — cauliflower.
Inspired by the HUGE cauliflower we had in our refrigerator, I had to modify the recipe a little and try it. The mussels took on the other flavors — it was the best. This is truly amazing. I know I say that a lot at the end of recipes, but it's true.
Note: Nutrition information does not include added salt.