Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 11/18/19

Cajun Mussels with Sausage and Zucchini
with tomato broth / baguette

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Cajun Mussels with Sausage and Zucchini
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
One Pot, Quick and Easy
Proteins
Shellfish, Sausage
Cuisines
European - French
Save recipe
32

Ingredients

Metric
Servings:
4
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

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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!

Reviews

Ratings

0 reviews