Mussels have long been a staple on restaurant menus, but have been featured less frequently in home kitchens and backyard grills. In the fall issue of EatInEatOut magazine, we review a great new cookbook, Mussels – Preparing, Cooking and Enjoying a Sensational Seafood by Alain Bossé and Linda Duncan.
It includes recipes for using mussels in every type of dish, from where you would expect them – in appetizers, salads and mains – to where they are a delightful, whimsical surprise – in pickles, pies and cocktails. On page 10-11 of the magazine we shared a delicious recipe for Canadian Curried Mussels that’s a winner for families, parties or dinner for two!
Today Alain and Linda are back to share a recipe that is prefect comfort food as the days start get a bit chilly – Cajun Mussel Soup. This recipe evolved out of Alain’s desire to recreate the amazing flavours he found while he was in Louisiana. The food in New Orleans is brimming with flavours that are so simple, yet so complex at the same time. Cajun food has become one of his favourite styles of cooking.
Give it a try, your family will thank you!
| Cajun Mussel Soup |
- 2 lb (1 kg) mussels
- ¼ cup (60 mL) white wine
- 2 Tbsp (30 mL) butter
- ¼ cup (60 mL) chopped onion
- 2 Tbsp (30 mL) flour
- ¼ cup (60 mL) chopped celery
- ¼ cup (60 mL) chopped carrot
- 1 green onion, chopped
- 1 Tbsp (15 mL) tomato paste
- 1 garlic clove, minced
- 2 tsp (10 mL) Cajun seasoning
- 2 drops hot sauce
- ½ lb (250 g) white fish, cut into
- 1½-inch (4 cm) pieces
- ½ cup (125 mL) cream (35%)
- salt and pepper to taste
- Rinse the mussels under running fresh water. Throw away any that do not close.
- In a large pot, add mussels and wine. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid.
- Let the mussels cool. Remove the mussel meat from the shells and put it in a covered bowl or dish. Reserve 2 cups (500 mL) of the broth.
- Melt the butter in a medium-sized stock pot over medium heat. Sauté the onions until they are golden brown.
- Sprinkle the flour over the butter and whisk gently to make a paste. You want to cook the flour to remove the raw taste without letting it burn.
- When the flour has turned a golden brown, begin gradually adding the mussel broth, stirring constantly as it thickens.
- Add the celery, carrot, green onion, tomato paste, garlic, Cajun seasoning, hot sauce and fish; bring to a boil, then lower the heat and simmer for half an hour or until the vegetables are cooked, stirring occasionally.
- Add the mussel meat and finish with the cream and salt and pepper.
