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Cajun Mussels with Sausage and Zucchini
with sweet potatoes / tomato broth

Active: 30 min Total: 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 serve the dish with soup spoons for scooping 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.


Cajun Mussels with Sausage, Zucchini, and Sweet Potatoes:
  • Sweet potatoes - 12 oz , cubed
  • 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
  • Bay leaves - 2
  • Lemon juice - 1 Tbsp


  1. Sweet potatoes / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until starting to turn tender, ~3 minutes. (Pre-cooking the sweet potatoes will help everything to finish cooking at the same time.) (Can be done up to 5 days ahead)
  3. 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)
  4. Cilantro - Chop cilantro leaves.

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  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, and bay leaves and bring to a simmer.
  5. Add sweet potatoes and mussels and stir everything to combine. 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, vegetables, and broth between serving bowls. Top with cilantro. Enjoy!



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