Mussels (Or Clams) Mariniere

• 2 qt. mussels
• 1/2 c. dry white wine
• 2 white onions or 3 shallots, minced
• 1 clove garlic, minced
• 1/4 c. parsley, chopped
• pinch of thyme
• pepper (freshly ground)
• 3 Tbsp. butter, creamed
• 1 tsp. flour
• 1/4 c. chopped walnuts
• 1 lb. cleaned large shrimp (20 to 30 count), tails on or off
• 2 Tbsp. Cajun seasoning (blackening spice mixture)
• 1/4 c. chopped celery
• 2 green onions, sliced into 1/4-inch slices
• 1 to 2 oz. honey (to taste)
• 1 Tbsp. butter or margarine
• cooked rice

1. In a bowl, pour Cajun seasoning over shrimp and toss to coat. Discard any excess spice mixture.
2. Heat a large skillet and melt butter until it sizzles.
3. Saute walnuts and celery in melted butter over a medium to high heat for approximately two minutes, stirring constantly.
4. Add shrimp and cook, turning regularly until shrimp are well curled and opaque (approximately five minutes). Add honey and green onions and blend well.
5. Turn heat to medium and cook two more minutes.
6. Serve immediately over rice.

mussels, white wine, white onions, clove garlic, parsley, thyme, pepper, butter, flour, walnuts, shrimp, cajun seasoning, celery, green onions, honey, butter, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170655 (may not work)