Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

Step 2

To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Hinoki & the Bird, Century City, CA

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