Spicy Mussels with Cauliflower and Thai Basil

By Dane Feldman

Photo by Dane Feldman.

Good seafood dishes have long been coveted in my household. My dad could probably live off of seafood and be perfectly content. As a cheeseburger lover I can’t say the same for myself, but dishes like this one containing mussels and vegetables makes it a closer contest.

Serves 3-4.

What you’ll need:
4 lbs PEI mussels
2 tbsp olive oil
3 red chili peppers
1/2 large yellow onion
10 campari tomatoes
1 tbsp crushed garlic
1 small head cauliflower
2 cups seafood stock
2 tbsp fresh Thai basil
1/2 cup dry white wine

Chop the Thai basil, onion, peppers, and tomatoes.

Heat the oil in a large pot over medium heat. Sauté the garlic, onions, and peppers until the onions are translucent.

Break up the cauliflower into flowerets and add them to the pot. Stir and cook for 3-5 minutes.

Add the tomatoes and cook down for another 5 minutes. Stir occasionally.

Turn up the heat to medium-high and deglaze with the wine (cook until the wine evaporates).

Add the seafood stock and stir. Bring it to a boil and add the mussels. Cover and cook until the mussels open. Turn the heat off, sprinkle in the basil, and stir before serving.

Serve and discard all mussels that are unopened.