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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.2
  • Total Fat: 6.6 g
  • Cholesterol: 64.7 mg
  • Sodium: 449.5 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 28.1 g

View full nutritional breakdown of Mussels with Creole Sauce calories by ingredient
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Mussels with Creole Sauce

Submitted by: LADYPHOENIX61

Introduction

If you have access to fresh mussels and enjoy spicy, Creole food, this recipe will be a keeper. Use the salt free Cajun seasoning for lower sodium content. If you have access to fresh mussels and enjoy spicy, Creole food, this recipe will be a keeper. Use the salt free Cajun seasoning for lower sodium content.
Number of Servings: 4

Ingredients

    1lb mussels in shells
    1 small green bell pepper, finely chopped
    ½ cup finely chopped onion (1 medium)
    3 cloves garlic, minced
    1 Tbsp light butter with canola oil
    1-2 tsp salt free Cajun seasoning(see recipe below)
    1 cup dry white wine
    1 medium tomato, seeded and chopped
    2 tsp snipped fresh oregano
    2 tsp snipped fresh thyme
    8-12 slices baguette-style French bread(optional)
    Lemon wedges (optional)
    (The bread and lemon wedges are not included in the Nutritional Info)

    Salt free Cajun Seasoning:
    3 Tbsp Paprika
    2 Tbsp Garlic Powder
    2 Tbsp Onion Powder
    1 Tbsp Basil
    1 Tbsp Oregano
    1 Tbsp Cayenne
    1 Tbsp Black Pepper
    1 Tbsp White Pepper
    1½ tsp dried thyme
    1 tsp dry mustard
    Instructions for Cajun seasoning:
    Combine all ingredients in a small bowl, mix well. Store in an airtight container in a cool place. Makes ¾ cup of seasoning.




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Directions

Scrub mussels under cold running water.
In a Dutch oven cook sweet pepper, onion and garlic in hot butter over medium high heat for 4-5 minutes or until onion is tender. Add Cajun seasoning; cook and stir for 2 minutes more.
Carefully add wine; bring to a boil. Add mussels. Cook, covered for 5-7 minutes or until shells open and mussels are cooked through. Discard any that do not open.
Use a slotted spoon to transfer mussels to a shallow large serving bowl; set aside. Stir tomato, oregano and thyme into cooking liquid in Dutch oven; heat through. Pour mixture over mussels. Serve with bread and lemon wedges if desired.

MAKES 4 SERVINGS


Number of Servings: 4

Recipe submitted by SparkPeople user LADYPHOENIX61.






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