Southern Style Mussels

mussels-lg

Serves 2

Ingredients

  • 2 pounds PEI Mussels
  • 2 tbsp. butter
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1 tbsp. chopped fresh garlic
  • 1 tbsp. tomato paste
  • 1 tbsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. ground black pepper
  • ½ tsp. cayenne
  • 1 tsp. salt
  • 1 cup chicken stock
  • 2 tbsp. chopped parsley
  • ½ baguette, sliced and toasted

Directions

  • Heat butter in a large heavy pot over medium high heat.
  • Add onion, celery and green pepper and cook, stirring often, until softened, about 5 minutes.
  • Add garlic, tomato paste, smoked paprika, oregano, thyme, black pepper, cayenne and salt, stirring to mix spices into vegetables thoroughly, about 2 minutes.
  • Add chicken stock and bring to a boil.
  • Add mussels, cover pot and cook until mussels all open (discard any that are still tightly shut), 8-10 minutes.
  • Ladle mussels and broth into shallow, warmed bowls and top with chopped parsley. Serve with toasted baguette.

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Pairs well with:
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