Spicy mussels with carrot and celery
Spicy mussels with a full, American Cajun flavour.
Spicy mussels with carrot and celery. Give mussels a spicy, full flavor with this recipe. Delicious with carrot, celery, and spring onion.
Preparation
Slice the onion into ½ rings and finely chop the garlic and cilantro. Peel the carrots and celery. Thinly slice the carrots and celery and thinly slice the spring onion into rings.
Rinse the mussels thoroughly under cold running water. Remove any broken or open mussels.
Place the onion, garlic, carrot, and celery in a large pan. Arrange the mussels on top and add the wine.
Cook the mussels over high heat, shaking a few times. Cook until all the shells are open. Add the World Spice Blend - Cajun to the mussels, bring to a boil, and shake a few more times.
Sprinkle the cooked mussels with the cilantro, toss again, and sprinkle with the spring onion. Serve immediately. Delicious with baguette or French fries.
Variatietip
Maak van het overgebleven kookvocht een kruidige mosselsoep
Ingredients
- 2 kg verse mosselen
- 1 ui
- 2 tenen knoflook
- 4 st bospeen
- 2 stengels bleekselderij
- 4 stuks lente-ui
- 200 ml witte wijn of visbouillon
- 4 el World Spice Blend - Cajun
- 2 el korianderblaadjes
- bruin stokbrood of gebakken friet, naar smaak
