Buttered mussels with cajun spices recipe
A dish of delicious buttered mussels infused with the irresistible essence of cajun spices. A a fabulous twist on a classic Moules Mariniere.
Ingredients
- 1 kilo of fresh mussels in their shell
- 1 small white onion or large shallot, finely chopped
- ½ a stick of celery, finely chopped
- 1-2 cloves of garlic, finely chopped
- 250 ml of dry white wine
- ½ tablespoon of Louisiana hot sauce
- ½ a teaspoon of Worcestershire sauce
- 50 g of salted butter
- 1-2 tablespoons of fresh chopped parsley
- 1 wedge of lime
Instructions
- Clean the mussels by placing them in a colander and run cold water over them to remove any mud or seaweed. Pull off the beards and discard any dead or broken mussels.
- Pour some olive oil into a cast iron shallow casserole dish that has a lid and bring to a high heat. Add the chopped onion/shallot, celery, garlic and hot sauce and fry for 2-3 minutes. Be careful not to burn the garlic.
- Add a few drops of Worcestershire sauce and throw in the mussels. (Optional stage, add a shot of pastis and flambé).
- Pour in the white wine and place the lid on top of the dish and allow the mussels to steam for 4-5 minutes. If you are using a normal pan with a lid, cook for slightly longer until the mussels are firm.
- Take the lid off and add the butter in and stir through, squeeze some fresh lime over and garnish with chopped fresh parsley and serve immediately.
- Serve with chunky bread or fries and a decent glass of white or beer.