Creole-style mussels with pasta is an excellent fusion of coastal cooking and Louisiana flavors. Creole cuisine is a fusion of flavors influenced by French, Spanish, African, and Caribbean culinary traditions, and these mussels are an excellent representation. Mussels are the ideal seafood for absorbing bold, spicy, and aromatic flavors. This dish combines the classic holy trinity of Creole cooking—onions, bell peppers, and celery—with a flavorful roux, tomatoes, and Louisiana spices.
A spiced tomato broth infused with garlic, lemon juice, and Creole spices creates a satisfying sauce that complements the mussels without overwhelming their sweet flavor. Each bite delivers a balance of heat, acidity, and umami, making this meal comforting and indulgent. A warm, crusty baguette is the final touch, perfect for soaking up every last drop of the luscious sauce.
The recipe is a simple yet elegant way to highlight Louisiana flavors. Best of all, the dish comes together in under an hour, making it a.
What to Serve With Creole-Style Mussels
Wine: Serve the mussels with a dry white wine, such as sauvignon blanc or chablis, or choose a rosé or pinot noir to balance the various flavors.
Bread: A crusty French baguette is a classic choice for soaking up the flavorful sauce. Or bake a loaf of our airy no-knead focaccia.
Salad: A simple tossed salad with Italian dressing, vinaigrette, or a Caesar salad can balance the richness of the broth and pasta.
How to Store
- If you have leftovers, refrigerate them within 2 hours. It’s best to remove them from their shells for storage. If you choose to keep them in their shells, make sure they are covered with cooking broth. Place them in a shallow airtight container and eat them within 2 days.
- To freeze, remove the cooked mussels from their shells and freeze in an airtight container or vacuum-sealed bag.
- Reheat mussels gently. If left in their shells, consider removing them for more even reheating. Bring the broth to a simmer and then add the mussels, cover the pan, and let them steam for about 2 minutes or just until warmed through. Excessive heat can toughen the mussels.
Creole-Style Mussels With Pasta
This Creole-style mussels dish is a fabulous way to enjoy Louisiana flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 to 4 servings 1x
- Category: Seafood
- Method: Stovetop
- Cuisine: Cajun/Creole
Ingredients
- 2 pounds farm-raised mussels
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 8 ounces linguine (dry)
- 3 cloves garlic, minced
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 cup clam juice or chicken stock
- 2 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 pinch oregano
- Fine sea salt or kosher salt, to taste
- French bread for serving
Instructions
- Prepare the Mussels
Scrub the mussels under cold running water and remove beards, if any. If using farm-raised mussels, they may not have beards and will be easier to clean. Discard any mussels that are cracked or damaged. If a mussel is open, tap it lightly—if it does not close, discard it.
Credit: Diana Rattray - Make the Roux
Melt the butter in a large Dutch oven or heavy-bottomed saucepan over low heat. Stir in the flour and cook, stirring constantly, for 6 to 8 minutes, until the roux turns a light brown color. - Sauté the Vegetables
Add the onion, bell pepper, and celery to the roux. Stir well, cover, and cook over low heat for 6 to 8 minutes, stirring occasionally, until the vegetables are softened. - Boil the Pasta
Meanwhile, bring a large pot of salted water to a boil (use 1 teaspoon of salt per quart of water). - Prepare the Sauce
Stir in the diced tomatoes (with their juice), tomato paste, clam juice (or chicken stock), lemon juice, cayenne pepper, black pepper, and oregano. Simmer the sauce uncovered, stirring occasionally, for about 15 minutes, or until thickened. - Cook the Pasta
Add the linguine to the boiling water and cook according to package directions until al dente. - Cook the Mussels
While the pasta is cooking, add the mussels to the sauce and stir. Cover and let simmer over low heat for 5 to 8 minutes, or until the mussels open.
Credit: Diana Rattray - Remove Unopened Mussels
Transfer the opened mussels to a large bowl. Discard any mussels that did not open. Taste the sauce and adjust the seasoning with kosher or sea salt, if needed. - Assemble the Dish
Drain the pasta and divide it between two wide, shallow bowls. Arrange the mussels around the pasta and spoon the sauce generously over the top.
Credit: Diana Rattray - Serve and Enjoy
Serve immediately with a warm, crusty baguette for dipping. Enjoy!!
Credit: Diana Rattray
