Bourbon Street Mussels Recipe
1 lb. of fresh mussels sautéed in a New Orleans Cajun cream sauce and served over fettuccine noodles.
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation
- 1
Clean the Mussels
Rinse the fresh mussels under cold running water. Scrub the shells with a brush to remove any dirt and beards. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- 3
Sauté Aromatics
In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the minced shallots and garlic, and sauté for 2-3 minutes until they are soft and fragrant.
- 4
Add Cajun Flavor
Stir in the Cajun seasoning and cook for an additional minute to release the flavors.
- 5
Make the Cream Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
- 6
Cook the Mussels
Add the cleaned mussels to the skillet, cover, and cook for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
- 7
Final Touches
Season the sauce with salt and black pepper to taste. Stir in the fresh parsley just before serving.
Assembly
- 8
Combine and Serve
In a large serving bowl, place the cooked fettuccine noodles. Pour the Cajun cream sauce with mussels over the noodles and toss gently to combine. Serve immediately, garnished with extra parsley if desired.
