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Creole-Style Mussels With Pasta

A bowl of mussels with Creole sauce, linguine, and a baguette on the side.
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This Creole-style mussels dish is a fabulous way to enjoy Louisiana flavors. 

Ingredients

Scale
  • 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

  1. 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.
    Cleaning and rinsing mussels.
    Credit: Diana Rattray
  2. 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.
  3. 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.
  4. Boil the Pasta
    Meanwhile, bring a large pot of salted water to a boil (use 1 teaspoon of salt per quart of water).
  5. 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.
  6. Cook the Pasta
    Add the linguine to the boiling water and cook according to package directions until al dente.
  7. 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.
    Making Creole style mussels and pasta with the mussels and sauce in a Dutch oven.
    Credit: Diana Rattray
  8. 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.
  9. 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.
    A bowl of Creole style mussels with linguine.
    Credit: Diana Rattray
  10. Serve and Enjoy
    Serve immediately with a warm, crusty baguette for dipping. Enjoy!!
    Creole style mussels with tomatoes and linguine in a wide shallow bowl.
    Credit: Diana Rattray

 

 

Find it online: https://classic-recipes.com/creole-style-mussels-with-pasta/

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