Name: How you can make mouthwatering Cajun mussels at home
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 tblsp olive oil; 2 cloves garlic, crushed; 1 long red chilli, chopped; 2cm fresh ginger, grated; 1 eschalot, finely chopped; 1 bunch coriander, roots and stems finely chopped, leaves picked; 2 tblsp Cajun spices; 160ml dry white wine; 100g butter, chopped; 1kg mussels, de bearded; Sliced red chilli, to garnish; CAJUN SPICE; 3 tblsp smoked paprika; 2 tblsp garlic powder; 1 tblsp ground black pepper; 1 tblsp ground white pepper; 1 tblsp onion powder; 1 tblsp dried oregano; 1 tblsp cayenne pepper; 2 tsp dried thyme; FLATBREAD; 150g self-raising flour; 1/2 tsp salt; 140g plain Greek yoghurt

How you can make mouthwatering Cajun mussels at home

This dinner dish is courtesy of My Kitchen Rules 2024 contestants Rob and Liam.

Bowl of mussels served with greens and a slice of bread on a dark background.

Serves 4

Prep

30M

Cook

10M

Total

40M

Skip to Recipe

Ingredients

1 tblsp olive oil

2 cloves garlic, crushed

1 long red chilli, chopped

2cm fresh ginger, grated

1 eschalot, finely chopped

1 bunch coriander, roots and stems finely chopped, leaves picked

2 tblsp Cajun spices

160ml dry white wine

100g butter, chopped

1kg mussels, de bearded

Sliced red chilli, to garnish

CAJUN SPICE

3 tblsp smoked paprika

2 tblsp garlic powder

1 tblsp ground black pepper

1 tblsp ground white pepper

1 tblsp onion powder

1 tblsp dried oregano

1 tblsp cayenne pepper

2 tsp dried thyme

FLATBREAD

150g self-raising flour

1/2 tsp salt

140g plain Greek yoghurt

Method

Step 1

To make Cajun spice, combine all ingredients in a bowl.

Step 2

To make flatbread, sift flour and salt into a large bowl. Stir in yoghurt to form a dough.

Step 3

Turn dough out onto a floured surface and knead until smooth. Set aside for 10 minutes. Divide into four portions. Roll until 3mm thick.

Step 4

Heat a large lightly oiled frying pan over a high heat. Cook flatbreads, in batches, until browned on both sides.

Step 5

To cook mussels, heat oil in a large saucepan over medium-low heat. Add garlic, chilli, ginger, eschallot and coriander roots and stems. Cook until the eschalot is soft but not coloured. Add Cajun spice and cook stirring, for 2 minutes.

Step 6

Stir in wine. Simmer until reduced by half. Add butter, and cook until melted. Season. Add mussels. Cook, covered for 5 minutes or until mussels open, shaking the pan halfway through (discard unopened mussels).

Step 7

Serve with flatbread. Garnish with chilli and reserved coriander leaves.

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