Spicy Mussels With Cauliflower Basil And Lime Food

SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME

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.

PASTA WITH SPICY MUSSELS

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• The following step is optional, but it works really well.
• After you’ve given the mussels a quick scrub and pulled off any of the beards, place them in a large bowl filled with cold water and several ice cubes.
• Squeeze the juice of the lemon into the water, toss in the squeezed halves, and add the heaping tsp of salt.
• Allow mussels to sit for about ½ an hour, and they will “spit” out any sand or other stuff that might be inside their shells.
• (This is an old Neapolitan trick my husband’s mother used for all shellfish).
• After about ½ hour, drain mussels, give then a quick rinse under come running cold water and set aside while you make the broth.
• Preheat large skillet over medium heat, and add olive oil.
• Next add the minced shallots, and sauté for a minute or two.
• Add the sliced garlic, and crushed red pepper to taste, and sauté for another minute, careful not to let the garlic get too brown.
• Slowly add the fish stock.
• (If using wine and stock, add the wine first, bring it up to a boil and then add the fish stock) Let the stock simmer for a few minutes with the shallot and garlic, and then add the diced tomatoes.
• When sauce comes to a boil, add the mussels to the pan, give then a quick toss, and put the lid on and let stem for about 3-5 minutes.
• Add pasta to boiling water and cook for 7 minutes, or until done to your liking.
• When mussels have all opened, turn off the heat, give them another stir to get all the liquid up from the bottom, add the fresh basil and put the lid back until the pasta is finished.
• Drain pasta.
• To Serve: Unless you have an enormous pasta-serving bowl, here’s what I suggest.
• Add a couple ladles of the cooking broth in the bottom of your serving bowl and add about half of the pasta.
• Scoop out about half of the mussels with broth and lay over top the pasta until bowl is filled.
• Add the remaining pasta back into the skillet with the rest of the broth and mussels.

MUSSELS IN TOMATO-BASIL WINE SAUCE

Steps:

• Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
• Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.