Serves 4
35 min
Creole Mussels with Rice
Recipe GLPR1317f5f659eb7d
This traditional Creole dish features tender mussels in a rich, aromatic broth made with tomatoes, celery, onion, and classic Cajun seasonings, served over buttered rice. The wine-enriched sauce comes together quickly while the rice simmers, making for an elegant yet approachable seafood meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup converted long-grain white rice
4 tablespoons unsalted butter, divided
Kosher salt to taste
1/2 onion, diced
3 stalks celery, diced
2 large plum tomatoes, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
3/4 cup dry white wine
2 pounds mussels, scrubbed and debearded
Fresh parsley, chopped, for topping
Directions
In a saucepan, combine the rice, 1 tablespoon butter, 1/4 teaspoon salt, and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover the pan, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and set aside.
While the rice cooks, melt 2 tablespoons butter in a large pot over medium-high heat. Add the diced onion and celery, season lightly with salt, and cook, stirring occasionally, until the vegetables are just tender, about 8 minutes.
Add the diced tomatoes, minced garlic, Worcestershire sauce, and Cajun seasoning to the pot. Cook, stirring occasionally, until the tomatoes begin to break down, about 2 minutes.
Pour the dry white wine into the pot and bring to a simmer. Cook until the liquid is reduced by half, about 4 minutes.
Add 1 cup water and the cleaned mussels to the pot. Season lightly with salt, cover, and cook until all the mussels have opened, 4 to 5 minutes. Discard any mussels that do not open.
Remove the pot from heat and stir in the remaining 1 tablespoon butter. Taste and adjust seasoning with salt as needed.
Fluff the cooked rice with a fork and divide evenly among four serving bowls. Top each portion with mussels and broth from the pot. Garnish generously with chopped fresh parsley and serve immediately.
