Easy Cajun Mussels – Low Carb Simplified

April 25, 2024

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These tender, steamed mussels in a flavorful Cajun broth look and taste amazing and are one of the easiest seafood dishes you can make!

Steamed mussels in large bowl with Cajun broth and fresh chopped parsley.

We LOVE mussels and, thankfully, we live in an area where it’s super easy to get fresh mussels. And since we love a little heat and spice in our dishes, it’s no surprise that these Cajun mussels are our favorite way to serve mussels!

The mussel broth bursts with flavor due to the Creole seasoning, minced garlic, chopped onion and tomatoes, white wine, butter and lemon juice. The heat from the Creole seasoning is somewhat subtle, and it pairs so well with the tender, briny mussels.

Not only that, these mussels in Cajun sauce are so quick and easy to make. Anyone can make them and the toughest part is chopping the onion and tomatoes. It’s a five-star dish that’s healthy and rather low in carbs,

Ingredients & Substitutions

Cajun mussel ingredients in bowls and labeled

Fresh mussels: You’ll want to buy fresh mussels, either wild or farm-raised. This recipe calls for 2 pounds, which serves 4 people (assume a half pound per person). Before cooking, you’ll need to clean and debeard the mussels, which is very easy to do. We have instructions for cleaning and debearding as well as storing tips.

White wine: Any dry, white wine will work in this recipe including chardonnay or sauvignon blanc. Wine adds a complex flavor that you can’t get with a broth. If you must, you could replace with a low-sodium chicken broth.

Roma tomatoes: We use Roma tomatoes, but you could use another ripe tomato of choice. Remove seeds and chop into smaller pieces.

Yellow onion: We use use a yellow onion in this recipe but you could easily use white or red. You can even substitute shallots if you like.

Cajun or creole seasoning: We use Tony Chachere’s Original Creole Seasoning since it’s easy to find at most stores. However, you can use a preferred Cajun blend or even make your own.

Butter: Love the flavor of butter, but you could use olive oil if you prefer. Unsalted butter is best.

Garlic: Of course, garlic is a key flavor source. You can use more or less as you like (but not too much less!).

Lemon juice and parsley: We love to finish the mussels with a few squeezes of fresh lemon juice and fresh, chopped parsley (optional). The lemon juice brightens, while the parsley adds a fresh herby flavor.

Storing Live Mussels in the Fridge

After purchasing, you can store live mussels in the fridge for 2 to 3 days.

Carefully place the mussels in a large bowl or pot and cover the pot with a damp cloth or paper towels. Store in the fridge until you’re ready to serve. Never store the mussels in water.

Check on the mussels once a day and drain any water at the bottom of the bowl or pot (as mussels will release water). Replace existing damp cloth or paper towel daily.

Cleaning and Debearding Mussels

Cleaning and debearding mussels is a simple task that should be done right before cooking.

To clean, gently place mussels in a large colander and run cool water over them and scape any sand, barnacles or seaweed off with your hands or scrubbing brush.

If some mussels are slightly open, gently pinch shell together to close. If shell stays closed, then the mussel is still alive. If shell doesn’t close, then discard. Discard any cracked or broken mussels.

At the base of the mussel where the shell meets, you’ll find a small “beard”, which looks like seaweed fibers coming out of the shell. Not all shells will have beards (especially those that are farm-raised). To remove the beard, grab the fibers and pull them toward the hinge of the shell until the beard breaks off.

How to Make

STEP 1: In a large heavy-bottom pot over medium-high heat, melt 2 tablespoons butter. When melted, add onions and cook until tender, about 5 minutes. Lightly season with salt.

STEP 2: Stir in minced garlic, chopped tomatoes and Cajun or Creole seasoning and cook until soft, a few minutes or so.

Combined garlic, tomatoes, onion and Cajun seasoning in pot

STEP 3: Add wine and bring to a boil. Simmer for 2 to 3 minutes to cook down wine.

STEP 4: Add mussels, cover pot and cook, stirring once, until mussels open, about 6 to 8 minutes. Discard any mussels that do not open.

Wine added to onion and tomato mixture and brought to a boil

Mussels added to broth before covering pot with top and letting steam

STEP 5: Place mussels in a wide, large bowl. Pour remaining broth over mussels and top with fresh chopped parsley and a few squeezes of lemon juice. Serve immediately.

Finished mussels in bowl in and topped with fresh chopped parsley and served with lemon wedges

More Seafood Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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