Mussels with Creole Sauce

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  • Makes: 4 servings
  • Prep: 30 mins
  • Soak: 45 mins
  • Cook: 15 mins

Mussels with Creole Sauce

Reviews (0)

3.0 by 1 people

Rate This!

Directions

  1. Scrub live mussels under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8-quart Dutch oven combine 4 quarts of cold water and 1/3 cup of the salt. Add mussels; soak for 15 minutes. Drain and rinse. Discard water. Repeat twice.
  2. In a large Dutch oven cook sweet pepper, onion, and garlic in hot butter over medium-high heat for 4 to 5 minutes or until onions are tender. Add Cajun seasoning; cook and stir for 2 minutes more.
  3. Carefully add wine. Bring to boiling; add mussels. Cook, covered, for 5 to 7 minutes or until shells open and mussels are cooked through. Discard any that do not open.
  4. Use a slotted spoon to transfer mussels to a large shallow serving bowl; set aside. Stir tomato, oregano, and thyme into cooking liquid in Dutch oven; heat through. Pour mixture over mussels and serve with bread. Makes 4 servings.
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Nutrition Facts (Mussels with Creole Sauce)

  • Per serving:
  • 369 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 48 mg chol. ,
  • 691 mg sodium ,
  • 41 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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