Cajun and Creole Recipes

Cajun Mussels

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  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon each cayenne pepper, oregano, basil and thyme


  • 1 teaspoon olive oil
  • 2 scallions, chopped
  • 1 stalk celery, chopped
  • 1/2 green bell pepper, pith removed and sliced
  • 1 clove garlic, minced
  • 1 1/2 pounds cultured mussels
  • 1/4 cup dry white wine
  • 2 tablespoons water



  1. Heat oil in medium saucepan. Add garlic; sauté for 1 minute.
  2. Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook over medium heat for 5 minutes. Set aside.


  1. In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper and garlic until tender crisp.
  2. Add mussels and tomato sauce mixture. Bring to a boil. Add wine and water. Cook, stirring constantly, until all the mussels open completely, about 5 minutes.
  3. Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs.
  4. Serve with crusty bread to mop up the spicy sauce.

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