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Killer Cajun Mussels

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Description

When I lived in LA, my favorite restaurant was Killer Shrimp, and the only thing they ever served was Killer Shrimp with bread, Killer Shrimp with rice or Killer Shrimp with pasta.

So you wanna know what Killer Shrimp was? Spicy, garlicky, Cajun-y broth filled with giant perfectly cooked shrimp. It was the broth that was magical! Dunking your bread in the broth was half the fun. I’ve adapted the recipe for mussels.

Ingredients

  • 3 Tablespoons Butter
  • 1 stalk Celery Rib, Diced
  • ½ whole Onion, Diced
  • 2 cloves Garlic, Finely Minced
  • 1 whole Red Bell Pepper, Diced
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Kosher Or Sea Salt
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Celery Seed
  • 1 teaspoon Dried Fennel
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Chili Powder OR 1 Tablespoon Crushed Red Chili Flakes (or More Depending On Your Taste)
  • 3 cups Chicken Broth
  • ½ cups Beer
  • ½ whole Lemon
  • 2 pounds Live Mussels, Scrubbed
  • 1 loaf French Bread, Sliced

Preparation

1. In a large, wide pot, heat the butter over medium-high heat until bubbling. Add the celery, onion, garlic and red bell pepper and saute until vegetables are softened and the onion is translucent. Stir in the tomato paste.

2. Add the salt, dried thyme, celery seed, fennel, rosemary and chili powder (or chili flakes), chicken broth, beer and 1/2 lemon. Bring to a simmer and turn the heat to low. Let simmer for 10 minutes. Taste and season with more salt or chili powder if neeeded.

3. Turn the heat to medium-high and add the mussels to the broth. Immediately cover and let cook for 3 minutes. Open the lid and use a large spoon to redistribute the mussels—top to bottom; bottom to top. Cover and cook for an additional 2-3 minutes until all mussels are cooked through. Mussels are cooked through when they have opened. Discard any that do not open. Serve with French bread.

6 Comments

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jonda on 3.9.2011

You can absolutely use vegetable stock. Some stores do carry seafood stock. If you cannot find seafood stock you can make a quick short cut one by adding canned clam juice and shrimp shells as well as a little seafood seasoning to your vegetabel stock/broth, bring it all to a quick boil, reduce heat and simmer for a bit and then strain.

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americangirlinquebec on 3.8.2011

My husband won’t eat any meat products or stocks (fish and shellfish are exempt, obviously), so I want to know if you have any suggestions for substituting out the chicken stock? Do you think veggie stock would work, or should I make the effort to make my own fish stock (since I’ve not once seen it sold in stores)? Thanks!

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yardsailor on 12.2.2009

Looks great, will have to give it a try.

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desertcook on 12.1.2009

I am definitely going to try this, hopefully with mussels and shrimp! Looks delicious.

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sudee13 on 12.1.2009

This sounds really good, except that we don’t do mussels. What would have to be done different to do it with the shrimp ( which we love)? My youngest daughter and her husband would love the mussels.

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