Experience the deliciousness of beer braised mussels with bacon and Cajun seasoning! Our recipe is sure to ignite your taste buds with its smoky and spicy flavors. Impress and indulge your guests with this tantalizing dish that's sure to make an impression.
WHAT YOU’LL LOVE
- Bacon and shallot base: Diced bacon browned in a preheated Lodge 12" skillet over hot coals, then cooked with the white parts of the green onions, thinly sliced shallots, and a couple of tablespoons of Cajun seasoning, makes a smoky, savory foundation.
- Beer steam: A 12 oz can of beer poured in with the mussels steams them open uncovered in about 2 minutes, flavoring the sauce at the same time.
- Butter and tomato finish: Stirring in butter and diced heirloom tomato at the end enriches the broth, and the green onion tops go on right before serving.
- Homemade Cajun blend: Smoked cherry salt, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper mix into a seasoning with more flavor and less filler than a store-bought blend.
Cajun Beer Braised Mussels
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
748
Indulge in the flavors of the deep south with this delicious Beer Braised Mussels recipe! Simmer bacon, Cajun spices, and silky beer in a saucepan for a delectable meal that will have your taste buds singing. Serve with a crusty baguette to soak up the luscious sauce!
Ingredients
- 8 oz bacon, diced
- 1 bunch (about 8) green onions, sliced
- 2 shallots, sliced thin
- Cajun seasoning (recipe below)
- 3 cloves garlic, minced
- 1 lb mussels
- 1 (12 oz) can beer
- 1/4 cup butter
- 1/2 cup heirloom tomato, diced
- Salt, to taste
- Baguette, sliced, for serving
-
2 tbsp Noble Saltworks Cherry Smoked Flaked Finishing Salt
- 2 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne
- 2 tsp fresh ground black pepper
For the Cajun seasoning:
Directions
- Build a hot charcoal fire in your Weber Charcoal Summit Grill, on the highest burn grate, so the coals are close to the cooking grate. Place a Lodge 12” cast iron skillet in the cooker to preheat. Add the bacon to the hot skillet. Cook until the bacon begins to brown, about five minutes then add the white parts of the green onions, the shallots and a couple of tablespoons of the Cajun seasoning. Cook, stirring occasionally, until the bacon is crisp and the shallots have softened, about 10 minutes total.
- Add the garlic, cook for one minute, then add the mussels and beer and cook, uncovered, until the mussels begin to open, about 2 minutes. Add the butter and tomatoes. Continue cooking, stirring, until the butter has melted and the mussels have opened completely, a few minutes more. Taste sauce and season with salt as needed. Add the green parts of the sliced green onions. Serve with the sliced baguette.
Recipe Note
Recipe FAQ
How should I buy and prepare the mussels?
Buy live mussels with tightly closed shells, or shells that close when tapped. Scrub them under cold water and pull off the stringy beard. Keep them refrigerated until you cook them.
Which mussels should I throw away?
Discard any mussels with cracked shells, and any that are open and won't close when tapped, before cooking. After cooking, discard any that stayed closed.
How do I know the mussels are done?
They're ready when the shells have opened wide, which usually takes only a few minutes in the hot beer. Don't keep cooking after they open, since the meat turns rubbery.
What kind of beer should I use?
A light lager or pilsner works best. Very bitter or hoppy beers turn harsher as the liquid reduces.
Why taste the broth before adding salt?
The bacon, the Cajun seasoning, and the mussels' own liquor are all salty. Taste the sauce at the end, and add salt only if it needs it.
How should I store the extra Cajun seasoning?
The recipe makes more than the "couple of tablespoons" the dish uses. Keep the rest in an airtight jar in a cool, dark cabinet for up to 6 months.
How many mussels does each person need?
One pound serves 2-3 people as an appetizer. For a main course, plan on 1-1.5 lb per person.
Can I make this indoors?
5 out of 5. A large skillet or Dutch oven on the stovetop works the same way, and you can cover the pot if you want the mussels to steam open faster.
How should I store leftovers?
Mussels are best eaten right away. Refrigerate any leftovers within 2 hours and use them within 1-2 days. Reheat until steaming hot, to 165°F.
Does this recipe contain shellfish?
Yes. Mussels are shellfish, so this dish isn't suitable for anyone with a shellfish allergy.
Recipe Highlights
- Bacon and shallot base: Gives a smoky, savory foundation.
- Beer steam: Opens the mussels and flavors the broth.
- Butter and tomato finish: Enriches the sauce.
- Homemade Cajun blend: Adds smoke, spice, and herbs.
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Nutrition
Nutrition
- Nutrition Serving Size
- 14.12 oz
- per serving
- Calories
- 748
- Carbs
- 47 grams
- Protein
- 44 grams
- Fat
- 41 grams
- Sodium
- 2119 milligrams
