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Jambalaya Mussels

  • 20 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print

Ingredients

- 4 - 6 Servings +

Directions

Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

In a large pot, heat the oil over medium heat. Cook the sausage, stirring occasionally until browned or about 5 minutes.

Add the green peppers and Cajun seasoning. Cook until slightly softened, 2 to 3 minutes

Add the diced tomatoes and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

Stir mussels well to coat with sauce. For a complete meal, serve with steamed rice.

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