Mussel Recipes // Mains & Entrées // Jambalaya Mussels
Cooking Time
Cooking Time:
  • Spicy
  • Lactose Free
Rate this recipe:

Jambalaya Mussels


5 lbs (2.25 kg) PEI mussels
2 tbsp (30 mL) vegetable oil
3 spicy or mild Italian-style sausages, in one inch chunks
2 green peppers, roughly chopped
2 tbsp (30 mL) Cajun seasoning
28 ounce (800 mL) can of diced tomato


  1. Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. In a large pot, heat the oil over medium heat. Cook the sausage, stirring occasionally until browned or about 5 minutes.
  3. Add the green peppers and Cajun seasoning. Cook until slightly softened, 2 to 3 minutes
  4. Add the diced tomatoes and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
  5. Stir mussels well to coat with sauce. For a complete meal, serve with steamed rice.