Creole-Style Mussels With Pasta
This Creole-style mussels dish is a fabulous way to enjoy Louisiana flavors. Serve them with French bread for mopping up the sauce.
Ingredients
- 2 pounds farm-raised mussels
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 ½ cups chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 3 cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes, with juice
- 2 tbsp tomato paste
- 1 cup clam juice or seafood stock
- 2 tbsp lemon juice
- ¼ tsp cayenne pepper
- ¼ tsp ground black pepper
- 1 pinch oregano
- 1 tbsp kosher salt for the pasta water, plus more to taste as needed
- 8 ounces linguine, dry
- French bread or baguette, for serving
Recommended Equipment
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.2 pounds farm-raised 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.3 tbsp unsalted butter | 2 tbsp flour
- Sauté the Vegetables. Add the onion, bell pepper, celery, and garlic to the roux. Stir well, cover, and cook over low heat for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.1 1/2 cups chopped onion | 1/2 cup chopped green bell pepper | 1/2 cup chopped celery | 3 cloves garlic (minced)
- Prepare the Sauce. Stir in the diced tomatoes (with their juice), tomato paste, clam juice or seafood stock, lemon juice, cayenne pepper, black pepper, and oregano. Simmer the sauce uncovered, stirring occasionally, for about 15 minutes, or until thickened.1 (14.5-oz) can diced tomatoes ( with juice) | 2 tbsp tomato paste | 1 cup clam juice or seafood stock | 2 tbsp lemon juice | 1/4 tsp cayenne pepper | 1/4 tsp ground black pepper | 1 pinch oregano
- Cook the Pasta. Meanwhile, add 1 tablespoon of kosher salt to a large pot of water and bring to a boil. Add the linguine to the boiling water and cook according to package directions until al dente.1 tbsp kosher salt for the pasta water (plus more to taste as needed) | 8 ounces linguine (dry)
- 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.2 pounds farm-raised mussels
- Remove Unopened Mussels. Transfer the opened mussels and sauce to a large bowl. Discard any mussels that did not open. Taste the sauce and adjust the seasoning with kosher 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.
- Serve and Enjoy. Serve immediately with a warm, crusty baguette for dipping. Enjoy!French bread or baguette ( for serving)
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.
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