Creole Mussels Recipe
Pei mussels, tasso ham, garlic, onions, thyme, fire-roasted peppers, creole cream sauce, focaccia bread.
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Ingredients
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Seafood
Meat
Vegetables
Sauce
Bread
Method
Preparation
- 1
Clean the Mussels
Rinse the pei mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Cooking
- 3
Sauté the Base
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped tasso ham and cook for about 2-3 minutes until lightly browned.
- 4
- 5
Incorporate Peppers
Add the diced fire-roasted peppers to the pot and stir well, cooking for another 2 minutes.
- 6
Cook the Mussels
Pour in the cleaned pei mussels and the creole cream sauce. Stir to combine all ingredients. Cover the pot and allow to steam for 5-7 minutes until the mussels have opened up.
- 7
Serve
Remove the pot from heat. Discard any mussels that remain closed. Serve hot with slices of focaccia bread for dipping into the delicious sauce.