Recipe for a fancier Jambalaya…

Jambalaya is a kitchen sink dish, meaning there are really no restrictions on what you can use. Typically it has spices, veggies, andouille sausage, chicken, and some sort of seafood like shrimp. One day I was making regular old boring jambalaya, and then I thought to myself, “What if I fuse Spanish Paella with Creole/Cajun Jambalaya?” – And so I did. It was the most magnificent creation I’ve ever tasted. If only people were so brave to intermix their cultures in real life… we’re definitely better off together. These mussels are a delicious portion of that jambalaya-paella fusion recipe.


several cups of water for boiling
1/4 cup of water
1 Tablespoon of olive oil
juice from 1/2 of a lime
a couple dashes of dry red wine
1 lb of fresh mussels
3 cloves of garlic, chopped
Seasonings:  garlic powder, turmeric, onion powder, Old Bay Seasoning, mustard powder, clinatro, parsley, ground ginger, cumin, sea & pepper, to taste
1 teaspoon of cornstarch (OR sub tapioca flour)


Bring several cups of water to a boil. Boil mussels for 3 minutes covered. They should open up, discard any that do not. Drain water and add in red wine, 1/4 cup of water, olive oil, lime juice, and medium saucepan over medium-low heat. Very lightly season your mussels, and continue cooking until liquid reduces by half. If you need to, add a little cornstarch to help it thicken. Serve the mussels as is or bread and fry your mussels!

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