Mussel Gumbo

When we wanted to cook a Mussel Gumbo, it was always an exiting venture to go to the beach and harvest the mussels from the rocks.

Yes, this gumbo would not be as enjoyable if you bought your meal from the local supermarket.

But we are not all that fortunate are we?

So the next best thing to do is to go down to your nearest Supermarket and buy the best Shellfish you can get.

If you can't get fresh mussels, the best thing to do is to try and get the frozen ones in the plastic bags, in stead of mussels canned in brine.

The Preparation Time is about 30 minutes and it Serves 4 people.


2 large onions, diced

4 stalks celery, diced

1 green pepper, diced

50 grams butter

2 ham steaks, diced

½ tsp. each ground white and black pepper

a pinch of ground red cayenne pepper

2x 400 gram cans diced tomatoes in juice

1 liter fish or chicken stock

1 tbsp. Tabasco sauce (Be care full here - there are three levels of Tabasco heat - the green bottle is the mild one, the next Tabasco sauce has a white label for more heat. But the red labeled Tabasco - Habanero - is very hot and is NOT for the Feint hearted So choose wisely)

2 bay leaves

500 grams cooked mussel meat

¼ cup chopped fresh basil and thyme or 1 tbsp. each dried.


Cook onions, celery and green pepper with butter or in a little bit of vegetable-oil in a large saucepan for 8-10 minutes, or until the vegetables are well-softened.

Add the ham steaks, the white and black pepper and ground red cayenne pepper, then cook it for 1-2 minutes until the spices are fragrant.

Add the diced tomatoes and its juice, the fish or chicken stock, then the Tabasco sauce and bay leaves and simmer it for about 15 minutes.

If you used mussels in their shells, you can remove the meat from the shells and chop the meat then stir it in with basil and thyme.

Serve this Mussel Gumbo on rice once the mussels are hot.

Whatever else you do now, enjoy it with a nice wine...


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