Mussels with Creole Sauce

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.

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.