Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens


Recipe Summary

30 mins
45 mins
15 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

369 calories; fat 8g; cholesterol 48mg; saturated fat 3g; carbohydrates 41g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 23g; vitamin a 631.7IU; vitamin c 31.9mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 5.1mg; vitamin b6 0.2mg; folate 121mcg; vitamin b12 17.3mcg; sodium 691mg; potassium 457mg; calcium 90.9mg; iron 6.8mg.