Monday, August 13, 2018

Something New for Your Family Table Week #29 Creole Mussels with Rice

Happy Monday friends!!! We are back from a great vacation...lots of sun, sand, friends and relaxing. After a week away I was pumped to be back in my own kitchen cooking a healthy dinner last night!
We all love seafood in this house. I love to try different varieties out and last night we did mussels. I have not made mussels in a while, and gosh they were good! We do clams pretty often in the Summer, and I think the mussels are more tender. They are a great source of protein, pretty inexpensive and they cook up quick!

I stumbled on this recipe from Food Network, but made a few changes. You can grab the original recipe here. This is my version.

2 cups of cooked rice or cauliflower rice
2 TBSP unsalted butter
1 small onion, diced
3 stalks of celery, diced
8oz portabello mushrooms
2 large plum tomatoes, diced
2 cloves garlic, minced
1 TBSP Worcestershire Sauce
1 TSP Cajun Seasoning (can you more if you want more heat)
1lb of cooked sausage (optional)
3/4 cup chicken stock
2 pounds mussels, scrubbed and debearded

Melt the butter in a large pot over medium-high heat. Add the onion and celery and season with salt until just tender (6-8 minutes)
Add the mushrooms, tomatoes, garlic, worcesterschire and cajun. Cook until the tomatoes start breaking down, about 2 minutes.
Add the sausage (if using) and the stock. Cook until the stock has reduced by half.
 Add one cup of water, the mussels and sprinkle with salt.
Cover and cook until mussels begin to open, about 4-5 minutes.
Discard any mussels that don't open.
Spoon some rice into a bowl and top with the mussels & broth, sprinkle with parsley.
So, so good!!
You can keep this dish meat free and skip adding the sausage. I have one kiddo that is not a huge fan of clams/mussels so I added some sausage for her.
Have the best Monday!
See you tomorrow, there is always room for one more at our family table.

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