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.

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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