BBQ Mussel Poor Boys
Ingredients
- 4 dozen fresh mussels, steamed and removed from shell
- 2 tsp Creole seasoning
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 0.3 cup chopped onions
- 2 tbsp minced garlic
- 0.5 lb shrimp shells
- 3 each bay leaves
- 3 each lemons, peeled and sectioned
- 2 cup water
- 0.5 cup Worcestershire sauce
- 0.3 cup dry white wine
- 0.3 tsp salt
- 2 cup heavy cream
- 2 loaves French bread, cut in half and toasted
Instructions
- 1
Season the steamed mussels with Creole seasoning and pepper. Refrigerate while you make the sauce.
- 2
Heat olive oil in a large pot over high heat. Add the onions and garlic and sauté for 1 minute.
- 3
Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire sauce, wine, salt, and 8 turns of black pepper. Stir and bring to a boil.
- 4
Reduce heat and simmer for 30 minutes. Remove from heat, let cool 15 minutes, then strain into a small saucepan.
- 5
Place the sauce base over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes.
- 6
In a large sauté pan, combine the cream with all of the barbecue base. Stir and simmer for 3 minutes.
- 7
Add the cooked mussels to the sauce and toss quickly.
- 8
Slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread, slice, and serve.