Original Creole Seasoning 
Creole Roasted Chicken Rice Dinner Mix 
Creole Etouffee Base Mix 
Pulled Pork Nachos
These pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy…
Get RecipeThese baked mussels by @capt.cooking are rich, cheesy and drizzled with an Étouffée sauce making these a great option for a festive appetizer or even a light dinner!
Shop Tony's Flavors In This Recipe
Ingredients
-
2lb Green shell mussels
-
1/2 Red bell pepper, chopped
-
1/2 Onion, chopped
-
2 Cloves garlic, chopped
-
1 Cup shredded cheese
-
Green onions, chopped to garnish
-
1 Tsp paprika, to garnish
-
Tony Chachere’s Creole Étouffée Base Mix
-
Tony Chachere’s Original Creole Seasoning
-
Tony Chachere’s Roasted Chicken Dinner Mix
- Clear
Directions
- Cook Tony Chachere’s Creole Etouffee Base Mix and Tony Chachere’s Roasted Chicken Dinner Mix according to the box instructions, then set both aside to cool.
- Clean the mussels; rinsing and reserving the shells, squeezing out the excess water in the mussel meat, and removing any impurities and seaweed from the meat and shells.
- Roughly chop the mussel meat into bite-sized pieces.
- Into a bowl; add the mussel meat, Tony Chachere’s Roasted Chicken Dinner Mix, the onion, the bell pepper, the garlic, the cheese, and half of Tony Chachere’s Creole Etouffee Base Mix. Season to taste with Tony Chachere’s Original Creole Seasoning.
- Combine the mixture thoroughly.
- Scoop the mixture onto the cleaned mussel shells and evenly spread the mixture firmly onto the shells.
- Bake mussels at 375°F for 20 minutes, then broil them on high for 2-3 minutes or until browned.
- Drizzle/spread the remaining half of Tony Chachere’s Creole Étouffée Base Mix onto the baked mussels.
- Garnish with green onions and paprika.
- Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Stuffed Poblano Peppers
Delve into the ultimate flavor explosion with these stuffed poblano peppers by @firehousegrub. These peppers are…
Get Recipe