Killer Cajun Mussels
- 3 Tablespoons Butter
- 1 stalk Celery Rib, Diced
- 1/2 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
- 1/2 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
- 1/2 cups Beer
- 1/2 whole Lemon
- 2 pounds Live Mussels, Scrubbed
- 1 loaf French Bread, Sliced
- 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 musselstop 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.
butter, celery, onion, garlic, red bell pepper, tomato paste, kosher, thyme, celery, dried fennel, rosemary, chili powder, chicken broth, lemon, mussels, bread
Taken from tastykitchen.com/recipes/main-courses/killer-cajun-mussels/ (may not work)