Cajun mussels

Sauce:

• 1 tsp. olive oil or butter
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup water
• 1 tsp. Worcestershire sauce
• 1 tsp. each of cayenne pepper, oregano, basil and thyme

Mussels:

• 1 tsp. olive oil or butter
• 2 green (spring) onions, chopped
• 1 stalk of celery, chopped
• 1/2 green pepper, pith removed and sliced
• 1 clove garlic, minced
• 1 1/2 lb. cultured mussels
• 1/4cup dry white wine
• 2 tbsp. water

Make sauce:

Heat oil in medium saucepan.

Add garlic; saute for 1 minute.

Add tomato sauce, water, Worcestershire sauce, herbs and spices.

Cook over a medium heat for 5 minutes. Set aside.
 

Make Mussels:

In a large saucepan or skillet, heat the oil.

Stir-fry onions, celery, green pepper and garlic until tender crisp.

Add mussels and tomato sauce mixture.

Bring to a boil. Add wine and water.

Cook, stirring constantly, until all mussels open completely, about 5 minutes.

Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs.

Supply crusty bread with it to mop up the spicy sauce.
 

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