So back at the start of this challenge I mentioned how a local watering hole, known for Cajun style food, often offered mussels in a spicy broth. Finally getting around to trying my hand at it.
I got a pound of black P E I mussels at the Whole Foods market up the street. Also got a half dozen oysters, they were delicious.
A nice snack before getting into it.
The Players
First off, of course, the mussels, about a pound.
And if its a Cajun dish, you need to start with the trinity.
Okay, no celery, thought there was some n the veggie drawer in the fridge. Oh well, I'll carry on. And of course Cajun implies spicy.
From top center going clockwise: garlic powder, hot Hungarian paprika, smoked Spanish paprika, some WAY hot homegrown cayenne powder, black pepper, dried onion flakes and a bit of dried thyme.
The Procedure
Mussels were soaked in a bowl of cold tap water for a while as I prepped the other stuff. Diced the onion, cut into the red bell pepper.
No, I am not putting that into my food. From 2 out of 3 trinity ingredients to 1. Sigh.
Continuing on, some olive oil in a large, high sided skillet, medium low heat. Add in the diced onion, give it a few minutes to soften. Add the garlic, a few good stirs, maybe 30 - 40 seconds, then the spice mix.
Wish you could smell that! Dump in about a cup of white wine, my current favorite is sauvignon blanc from Monkey Bay in New Zealand. Bring it to a boil, let it reduce a few minutes, the mussels go in.
A little steam on the lens, perhaps?
Pan covered, some bread slices smeared with garlic butter go into the toaster oven.
The Product
Oh baby, that what I had in mind.
Too many mussels, can't see the broth! But it is there. I needed to toast a few more bread slices before I finished this. Mussels juicy and tender, the broth had a very nice heat level, rich and flavorful. Unlike the scampi piccata, but like the lobster souffle, this was a success. Better, spicier than the version I used to get in the Before Days at the Bayou. My tummy is happy.
mjb.