Gumbo Mussels
Gumbo Mussels
Ingredients
For the Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon beef bouillon
- 1 teaspoon cayenne pepper
- 1 tablespoon gumbo filé
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
For the Base
- 2 tablespoons bell peppers, diced (red & green)
- 2 tablespoons onion, diced
- 2 tablespoons celery, diced
- 4 garlic cloves, minced
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 4 cups water, or 4 cups water with 2 tablespoons clam base for more flavor
- 4 ounces smoked sausage, sliced into half moons
- 2 pounds mussels, cleaned and de-bearded
For Garnish (Optional)
- 1 tablespoon parsley, fresh, chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
Instructions
- 1
In a large saucier or deep skillet, place a small cube of butter (about 1 tablespoon from the stick) and heat over medium-high heat. Add the sliced smoked sausage and brown for 3-5 minutes, stirring occasionally, until lightly crisped. Remove the sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 5 min
- 2
Add the diced bell peppers, onion, and celery to the pan. Cook, stirring frequently, for 3-4 minutes until the vegetables begin to soften and become fragrant. Add the minced garlic and cook for another 1 minute until aromatic.
⏱️ 5 min
- 3
Add the remaining 7 tablespoons of unsalted butter to the pan with the vegetables. Once the butter is melted, immediately add the onion powder, garlic powder, smoked paprika, beef bouillon, cayenne pepper, gumbo filé, Old Bay seasoning, dried thyme, and white pepper. Stir well to combine.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour into the pan with the butter and spices. Stir vigorously with a wooden spoon or whisk for 2-3 minutes, creating a thick roux with the butter and pan drippings. Continue to cook until the roux is a light golden brown.
⏱️ 3 min
- 5
Gradually pour in the water (or water with clam base, if using), stirring constantly to prevent lumps, until the liquid is fully incorporated and a smooth sauce forms. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 6
Add the cleaned mussels and the browned smoked sausage back into the pan. Cover the pan tightly and cook for 5-6 minutes, or until all the mussels have opened. Discard any mussels that do not open.
⏱️ 6 min
- 7
If desired, stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 8
Carefully plate the gumbo mussels and sauce into serving bowls. Garnish with fresh chopped parsley, if using. Serve immediately with crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gumbo Mussels
For the Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon beef bouillon
- 1 teaspoon cayenne pepper
- 1 tablespoon gumbo filé
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
For the Base
- 2 tablespoons bell peppers, diced (red & green)
- 2 tablespoons onion, diced
- 2 tablespoons celery, diced
- 4 garlic cloves, minced
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 4 cups water, or 4 cups water with 2 tablespoons clam base for more flavor
- 4 ounces smoked sausage, sliced into half moons
- 2 pounds mussels, cleaned and de-bearded
For Garnish (Optional)
- 1 tablespoon parsley, fresh, chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
Instructions
- 1
In a large saucier or deep skillet, place a small cube of butter (about 1 tablespoon from the stick) and heat over medium-high heat. Add the sliced smoked sausage and brown for 3-5 minutes, stirring occasionally, until lightly crisped. Remove the sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 5 min - 2
Add the diced bell peppers, onion, and celery to the pan. Cook, stirring frequently, for 3-4 minutes until the vegetables begin to soften and become fragrant. Add the minced garlic and cook for another 1 minute until aromatic.
⏱️ 5 min - 3
Add the remaining 7 tablespoons of unsalted butter to the pan with the vegetables. Once the butter is melted, immediately add the onion powder, garlic powder, smoked paprika, beef bouillon, cayenne pepper, gumbo filé, Old Bay seasoning, dried thyme, and white pepper. Stir well to combine.
⏱️ 2 min - 4
Sprinkle the all-purpose flour into the pan with the butter and spices. Stir vigorously with a wooden spoon or whisk for 2-3 minutes, creating a thick roux with the butter and pan drippings. Continue to cook until the roux is a light golden brown.
⏱️ 3 min - 5
Gradually pour in the water (or water with clam base, if using), stirring constantly to prevent lumps, until the liquid is fully incorporated and a smooth sauce forms. Bring the sauce to a gentle simmer.
⏱️ 2 min - 6
Add the cleaned mussels and the browned smoked sausage back into the pan. Cover the pan tightly and cook for 5-6 minutes, or until all the mussels have opened. Discard any mussels that do not open.
⏱️ 6 min - 7
If desired, stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning if necessary.
⏱️ 1 min - 8
Carefully plate the gumbo mussels and sauce into serving bowls. Garnish with fresh chopped parsley, if using. Serve immediately with crusty bread for dipping.
⏱️ 1 min