Ingredients

Adjust Servings:

	For the Roasted Cauliflower
	3 Tablespoons Unsalted Butter
	2 Tablespoons Olive Oil
	1 small head Cauliflower , quartered
	¼ cup chopped fresh flat-leaf Parsley
	½ teaspoon Salt
	For the Mussels
	1 cup low-sodium Chicken broth or vegetable broth
	4 Garlic cloves, minced or pressed
	1 cup White Wine
	½ Lemon Juice
	½ teaspoon Kosher Salt
	½ cup fresh flat-leaf Parsley leaves
	2 pounds Mussels

Mussels in brodo with roasted parsley butter cauliflower recipe

Name: Mussels in brodo with roasted parsley butter cauliflower recipe
Total time: 35 min
Yield: 4 Servings
Ingredients: Unsalted Butter: 3 Tablespoons; Olive Oil: 2 Tablespoons; Cauliflower: 1 small head; Parsley: ¼ cup chopped fresh flat-leaf; Salt: ½ teaspoon; Chicken broth: 1 cup low-sodium; Garlic: 4; White Wine: 1 cup; Lemon Juice: ½; Kosher Salt: ½ teaspoon; Parsley: ½ cup fresh flat-leaf; Mussels: 2 pounds

35 minutes
Serves 4
Medium

Ingredients

For the Roasted Cauliflower
3 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 small head Cauliflower
¼ cup chopped fresh flat-leaf Parsley
½ teaspoon Salt
For the Mussels
1 cup low-sodium Chicken broth
4 Garlic
1 cup White Wine
½ Lemon Juice
½ teaspoon Kosher Salt
½ cup fresh flat-leaf Parsley
2 pounds Mussels

Directions

Steps

1 Done	For the Roasted Cauliflower Preheat the oven to 375°F.
2 Done	Melt the butter with the oil in a small saucepan.
3 Done	On a baking sheet, toss the cauliflower with the melted butter and oil. Spread out on the pan, sprinkle the cauliflower with the parsley and salt, and bake for 30 minutes, or until golden brown.
4 Done	For the Mussels Bring the broth to a simmer in a large pot over low heat. Stir in the garlic, white wine, lemon juice, and salt.
5 Done	Arrange the mussels in the pot and top with the parsley. Cover and steam the mussels for 3 to 5 minutes, until they open fully. Discard any mussels that don’t open.