Cajun Mussels with Sausage and Zucchini
with tomato broth / baguette

Name: Cajun Mussels with Sausage and Zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Zucchini, cubed; 1 1/2 lbs Mussels, cleaned and debearded; 1/4 cup Cilantro, chopped; 1 Tbsp Oil, cooking; 10 oz Italian sausage, mild or hot (sub chorizo); 1 Tbsp Tomato paste; 2 tsp Cajun seasoning; 1 tsp Thyme, dried; 1 can Tomatoes, diced (14 oz / 397 g); 1 cup Stock, any type; 1/4 cup Wine, white (sub stock); 2 Bay leaves; 1 Tbsp Lemon juice; 8 oz Baguette, for serving

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Zucchini - Cube zucchini. (Can be done up to 5 days ahead)
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)
Cilantro - Chop cilantro leaves.

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Make

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.
Add zucchini and saute until zucchini starts to soften, ~4 minutes more.
Stir in tomato paste, Cajun seasoning, and thyme until fragrant, ~1 minute.
Add tomatoes (including liquid), stock, wine, and bay leaves and bring to a simmer.
Add mussels and cover. Cook, covered, until mussels have opened up, 5 to 6 minutes. (If any mussels don’t open, simply discard them.)
Squeeze lemon juice over mussels. Taste broth and season with some salt and pepper if needed. Discard bay leaves.
Divide mussels and broth between serving bowls. Top bowls with cilantro. Serve with baguette. Enjoy!

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