Mussels with Creole Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1lb mussels in shells1 small green bell pepper, finely chopped½ cup finely chopped onion (1 medium)3 cloves garlic, minced1 Tbsp light butter with canola oil1-2 tsp salt free Cajun seasoning(see recipe below)1 cup dry white wine1 medium tomato, seeded and chopped2 tsp snipped fresh oregano2 tsp snipped fresh thyme8-12 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 Paprika2 Tbsp Garlic Powder2 Tbsp Onion Powder1 Tbsp Basil1 Tbsp Oregano1 Tbsp Cayenne1 Tbsp Black Pepper1 Tbsp White Pepper1½ tsp dried thyme1 tsp dry mustardInstructions 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.
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.
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.
Nutritional Info 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
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