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A bowl of mussels with Creole sauce, linguine, and a baguette on the side.

Creole-Style Mussels With Pasta

Diana
This Creole-style mussels dish is a fabulous way to enjoy Louisiana flavors. 
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Servings 2 servings
Calories 1112
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Course Seafood
Cuisine Cajun/Creole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 pounds mussels, farm-raised
  • 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-oz can 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
  • 2 slices 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.
    Cleaning and rinsing mussels.
  • 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.
    Making Creole style mussels and pasta with the mussels and sauce in a Dutch oven.
  • 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.
    A bowl of Creole style mussels with linguine.
  • 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.

Nutrition

Calories: 1112kcalCarbohydrates: 165gProtein: 54gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 1771mgPotassium: 1698mgFiber: 10gSugar: 19gVitamin A: 1677IUVitamin C: 75mgCalcium: 192mgIron: 15mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword creole cuisine, fusion, mussels, pasta
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