Cajun Mussels
1 tsp. olive oil or butter
1 clove garlic, minced
1/2 cup tomato sauce
1/4 cup water
1 tsp. Worcestershire sauce
1 tsp. each of cayenne pepper, oregano, basil and thyme
1 tsp. olive oil or butter
2 green (spring) onions, chopped
1 stalk of celery, chopped
1/2 green pepper, pith removed and sliced
1 clove garlic, minced
1 1/2 lb. cultured mussels
1/4 cup dry white wine
2 tbsp. water
Heat oil in medium saucepan. Add garlic; saute for 1 minute. Add tomato sauce,
water, Worcestershire sauce, herbs and spices. Cook over a medium heat for 5
minutes. Set aside.
In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green
pepper and garlic until tender crisp. Add mussels and tomato sauce mixture.
Bring to a boil. Add wine and water. Cook, stirring constantly, until all
mussels open completely, about 5 minutes. Discard any unopened mussels and serve
on a large warm plate garnished with Lemon wedges and parsley sprigs. Supply
crusty bread with it to mop up the spicy sauce. Enjoy