mussel and bacon gumbo

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Cooking receipe to make mussel and bacon gumbo under category General Recipes. You may find some video clips related to this receipe below.

mussel and bacon gumbo

1 kg mussels

250ml white wine

4 shallots peeled and chopped

4 fat cloves garlic finely chopped

60g butter

2 bay leaves

salt and black pepper

pinch of celery salt

1/2 tsp dried chilli flakes

2 sticks celery finely chopped

1 red or green pepper chopped

2 tbsp flour

350ml chicken stock

1 tbsp chopped parsley and marjoram good squeeze lemon juice

3 rashers bacon fried or grilled until crisp and crumbled

Scrub the mussels discarding any that stay open then soak in lots of cold water for an hour or two to remove any sand. Then rinse the mussels place in a large saucepan pour in the wine cover and boil for only 2 minutes.

Strain and reserve the juices shell threequarters of the mussels and keep to one side.

Next fry the shallots and garlic with the butter.

Add the bay leaves salts and pepper chilli flakes celery and green pepper and cook until the vegetables soften.

Then sprinkle over the flour and cook scraping the bottom of the pan regularly until the roux (the mix in the pan) turns golden.

Stir in the wine juices stock parsley and marjoram then bubble for 30 minutes or until thickened.

Add all the mussels and bubble for 2 minutes.

Stir in the lemon juice taste and add more seasoning if needed.

Pile onto boiled rice and top with the bacon. For suppliers see cajun suppliers.

Serves 4

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