Spicy Mussels With Cauliflower, Basil and Lime

By Melissa Clark

Updated Oct. 16, 2023

Spicy Mussels With Cauliflower, Basil and Lime
Total Time
30 minutes
Rating
5(124)
Comments
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Ingredients

Yield:2 servings
  • ½small head cauliflower
  • 2tablespoons extra-virgin olive oil
  • 2small shallots, peeled and thinly sliced
  • 2small red Thai chiles or other hot red chiles, seeded and finely chopped
  • 2large garlic cloves, thinly sliced
  • Kosher salt, as needed
  • 2pounds mussels, scrubbed
  • ½cup torn basil leaves
  • Juice of 1 lime, more as needed
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

664 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 61 grams protein; 1553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the cauliflower into small ½-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.

Ratings

5 out of 5
124 user ratings
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Comments

jacquesto

I’m in Brittany, France where mussels in summer are the equivalent of street food. I tried this because it was original and different. And yet, while preparing it, I thought that this was not going to amount to much. What a great surprise in the flavor of the broth, which is really the whole point of a mussel dish. Yes to Melissa Clark’s acumen. Yes to my preparing this for the locals where my goal is to out-French the French.

Stacey Brodsky

The recipe turned out a bit dry though the combination of flavors was very tasty. Next time I will add some white wine and maybe a bit of broth.

mimi in sicily

Since I live in a mountain village I use what’s available. For this recipe I used fresh fennel instead of cauliflower, a local sweet onion (Tropea) and Sicilian garlic. After sautéing I added while wine, lemon juice, some fresh thyme , fresh basil, home grown and dried cayenne and the mussels. I finish the dish with fresh basil and parsley The results were over the moon. Great as a soup, over rice or pasta. Will make it again

M. Baker

Very tasty. Tip: watch the mussels closely- mine cooked in about 3 minutes. Added cooked rice to the broth. Crusty bread is a must even with the rice.

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