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Jorj Morgan

Cajun Mussels & Shrimp with Garlic Toasts

A stunning, hands-on communal feast of fresh mussels and jumbo shrimp simmered in a rich, rustic Cajun butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

The Cajun Butter Sauce
  • 1/2 cup butter 1 stick
  • 1/2 cup olive oil
  • 1/2 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 2 lemons sliced
  • 3 tablespoons lemon juice from 1 large lemon
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons minced fresh garlic about 4 large cloves
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ground oregano
  • 1 teaspoon hot pepper sauce
The Seafood & Serving
  • 2 pounds fresh jumbo shrimp 21-25 count, peeled, deveined, tails on
  • 1 pound fresh mussels scrubbed and debearded
  • Garlic toasts for serving

Method
 

Making the Sauce
  1. Melt the butter over medium-high heat in a large saute pan or heavy pot with a tight-fitting lid.
  2. Stir in the olive oil, chili sauce, Worcestershire sauce, lemon slices, lemon juice, Cajun seasoning, minced garlic, parsley, oregano, and hot pepper sauce.
  3. Bring the flavorful butter mixture to a rolling boil.
Cooking the Seafood
  1. Add the fresh shrimp and mussels to the boiling sauce.
  2. Reduce the heat to medium and immediately cover the pot with the lid.
  3. Cook until the shrimp are completely opaque and the mussels have opened wide, about 4 to 6 minutes.
  4. Discard any mussels that remain closed after cooking.
  5. Ladle the seafood and rich broth into wide bowls and serve immediately with plenty of crisp garlic toasts for dipping.