I thought I'd try these out tonight with just 1 lb. of mussels ($3.99/lb at Whole Foods), and I reduced the other amounts accordingly. The directions for cleaning mussels on this site were very helpful since I've only eaten these in restaurants. I'll be sure to make more next time - 1 lb was a very small appetizer size for 2 people, so I'll double to two pounds. Wow, what a fabulous recipe!

Reviewed On: Jan. 23, 2009

This is almost identical to the cauliflower served by my favorite middle eastern cafeteria in Houston. I've cooked this twice and love it, and so does my husband who said that's the only cauliflower he's ever liked. I didn't cover it as some said to do - but let it brown before adding the parmesan which really adds to the flavor.

Reviewed On: Aug. 4, 2008

These ribs are fabulous - the sauce is so flavorful. I was out of brown sugar, so I used white sugar and it still tasted great. I cut the recipe and used 1 lb of ribs for just my husband and me, but wish I had left overs! Also I added red potatoes cut in half for the last 25 min. of cooking, and they were delicious with the sauce.

Reviewed On: Aug. 4, 2008