Cajun Mussels in a Rich Tomato Sauce

Mussels are something that I didn't try until I was an adult.  I'm all about the sauce and the crusty bread that goes along with them.  These mussels are simple and delicious.  I wish we had some parsley on hand to sprinkle over the top.  That would have added the perfect layer of freshness to the dish.

Mark and I had a date afternoon in July 2016 in Breckenridge at a fun place right off main street for drinks and appetizers.  Mussels was one of them and they were amazing!  That is what inspired this dish.  We have made it several times and I haven't written it out before.  I hope you enjoy!

Let's Get Crafty!

Simmer together until onions are cooked through:
2 tablespoons butter
1 onion, diced
1 cup colored peppers, sliced
1 cup mushrooms

Add to the party and let simmer for 30 minutes:
28 oz can of crushed tomatoes
1 can chicken broth
1 tablespoon cajun seasoning

1 tablespoon minced garlic

Depending on how much time you have - it could be ready to roll for the mussels now.  I like to simmer ours for quite a while.  I added another can of chicken broth in 30 minute intervals.  As it reduces each time - the flavors develop that much more.

Cleaning and debearding mussels is a very important part of the process.  (Google it for videos and instructions.)  I HAVE to clean mine extra good because any grit ruins the entire dish for me and I can't eat it anymore.  If you have open ones that don't close when you tap on them - throw them out.  If you have ones with shells that have broken - throw them out too.  If any of them smell wonky - yep.  You got it.  Throw it out.

When you are ready to add the cleaned and debearded mussels - turn the heat down as low as it will go.  Then gently add in the mussels and gently stir them into the sauce.  Put the lid on and let them do their thing for around 5 minutes.  They cook super fast.  

When you take the lid off - you should see the shells popped open.  If they don't open - don't eat them.  If a lot of them aren't open - you might need to put the lid on and cook them another minute or two.

This was mine after the first 5 minutes.

After putting the lid on for a couple more minutes... the magic happened.

Toasty, crusty bread is the perfect companion to these mussels to help get some of that tasty sauce.

Thanks for stopping by.  I hope you have a great day.