Equipment
Ingredients
Fresh Produce & Proteins
- 1000 g fresh live mussels, scrubbed and debearded
- 300 g cauliflower, cut into small 2cm florets
- 2 red bird's eye chili, thinly sliced
- 3 garlic, minced
- 1 shallot, finely diced
- 15 g fresh basil, rough chop
Pantry & Liquids
- 30 ml olive oil
- 120 ml dry white wine
- 30 ml lime juice
- 5 ml fish sauce
Nutrition (per serving)
Method
Clean the mussels thoroughly under cold running water. Scrub the shells and pull out the fibrous 'beard' by tugging it towards the hinge of the shell. Discard any mussels that are cracked or do not close when tapped.
Heat the olive oil in a large pot over medium-high heat (approx. 190°C/375°F). Add the cauliflower florets and sear, stirring occasionally, until they develop golden-brown edges.
Lower the heat slightly. Add the minced garlic, shallots, and sliced chilies. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Increase heat to high. Add the white wine (and fish sauce if using) to deglaze the pan. Immediately add the cleaned mussels and cover the pot tightly with the lid. Steam until the mussels have opened.
Remove from heat. Discard any mussels that have not opened. Stir in the lime juice and fresh basil. Serve immediately with extra lime wedges.
Chef's Notes
- The searing step for the cauliflower is crucial; if you skip it and just steam, the cauliflower will be bland. The caramelization adds a nutty depth that stands up to the brine.
- Thai basil has a distinct anise flavor that pairs perfectly with chili; if using Italian sweet basil, add a pinch of star anise to the oil in step 2 to mimic that profile.
- Always check the 'harvest date' on your mussel tag; they should ideally be cooked within a few days of harvest for the sweetest flavor.
- Safety Note: Ensure mussels reach an internal temperature of at least 63°C/145°F for 15 seconds, though visual indicators (shells opening) are the standard culinary cue.
Storage
Refrigerator: 1 day — Best eaten immediately; texture degrades rapidly.
Reheating: Gently warm in a covered pan with a splash of water, but fresh is significantly better.
