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Cajun Mussels with Sausage and Zucchini
with tomato broth / baguette

Active: 30 minTotal: 30 min

The flavorful tomato broth that comes from simmering mussels and sausage in this one pot dish may be the best part - be sure to get a good crusty baguette for soaking it all up.
Smarts: If you like spicy foods, use chorizo or hot Italian sausage in the dish. Otherwise, mild Italian sausage will give you all the flavor without as much spice.

Tags

Ingredients

Servings:
4
Metric
Cajun Mussels with Sausage and Zucchini:
  • Zucchini - 1 lb, cubed
  • Mussels, cleaned and debearded - 1 1/2 lbs
  • Cilantro - 1/4 cup, chopped
  • Oil, cooking - 1 Tbsp
  • Italian sausage, mild or hot - 10 oz (sub chorizo)
  • Tomato paste - 1 Tbsp
  • Cajun seasoning - 2 tsp
  • Thyme, dried - 1 tsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any type - 1 cup
  • Wine, white - 1/4 cup (sub stock)
  • Bay leaves - 2
  • Lemon juice - 1 Tbsp
  • Baguette, for serving - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Zucchini - Cube zucchini. (Can be done up to 5 days ahead)
  2. Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
  3. Cilantro - Chop cilantro leaves.

Make

  1. Heat a Dutch oven or large saute pan with a lid over medium-high heat. Add oil and then sausage to heated oil. Cook sausage, breaking it apart as it cooks, until nearly cooked through, 5 to 6 minutes.
  2. Add zucchini and saute until zucchini starts to soften, ~4 minutes more.
  3. Stir in tomato paste, Cajun seasoning, and thyme until fragrant, ~1 minute.
  4. Add tomatoes (including liquid), stock, wine, and bay leaves and bring to a simmer.
  5. Add mussels and cover. Cook, covered, until mussels have opened up, 5 to 6 minutes. (If any mussels don’t open, simply discard them.)
  6. Squeeze lemon juice over mussels. Taste broth and season with some salt and pepper if needed. Discard bay leaves.
  7. Divide mussels and broth between serving bowls. Top bowls with cilantro. Serve with baguette. Enjoy!

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Reviews

This meal has 12 reviews

Really delicious!

By: Nicole
Posted: Jan 08, 2020
Diet: Original

Yummy but not our favourite CookSmarts mussels.

By: Jenna
Posted: Jan 07, 2020
Diet: Original

This was delicious! My husband, who is definitely a carnivore, gets excited when I make this. About to make it four the fourth time since published. The adults at my house love this one!

By: Gabrielle
Posted: Dec 26, 2019
Diet: Vegetarian

Truly excellent. Followed recipe exactly and it came out perfect.

By: Robert
Posted: Dec 12, 2019
Diet: Vegetarian

This is quite good. I don't know if I liked the mix of zucchini and sweet potato, but overall it's good.

By: Chelsea
Posted: Dec 01, 2019
Diet: Vegetarian

We swapped some shrimp for some of the mussels since I’m a big fan of mussels and my husband is not. Substitution worked well.

By: Crescent
Posted: Nov 24, 2019
Diet: Original