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Creole Mussels in Smoky Broth

  • 20 m
  • ·
  • 4 Servings
  • ·
  • Print

Recipe courtesy of Chef Paul Lillakas as seen on City Line TV


- 4 Servings +


In large pot, over medium heat, melt butter

Add shallot, jalapeno, garlic, paprika, oregano, tomato paste, Worcestershire sauce, cayenne sauce and salt. Cook, stirring, for 30 seconds.

Add mussels; toss to coat. Add wine.

Cover and steam for 4 minutes.

Add cream, and continue to cook, uncovered, until mussels have opened and sauce has thickened enough to coat the back of a spoon, about 5 minutes more.

Discard any mussels that have not opened. Add parsley.

Chef Tip:

Serve along with broth, topped with green onions and fresh bread for dipping.

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