Cajun mussels and a seafood scampi

The Morning Menu

Chef Clay with Hunting Hills Country Club cooks up a delicious seafood scampi dish with Cajun mussels and crispy garlic bread in the Roanoker Restaurant’s Community Kitchen. 

For the Cajun mussels, sauté onions, mushrooms, red and green peppers over medium high heat with olive oil, a teaspoon of fresh garlic and a teaspoon of Cajun seasoning. Clear the pan with 1/2 of a cup of white wine. The mussels are precooked, so if you were using raw mussels sauté in the beginning cooking process with the veggies and garlic. After clearing the pan with white wine add your marinara or tomato sauce. Reduce heat and simmer for 3 to 4 minuets till veggies get tender. Serve and enjoy with the crispy garlic bread to soak up the delicious tomato sauce.

The seafood scampi dish will include shrimp, mussels and clams. Fresh asparagus and diced tomatoes are added to the entree. The asparagus is precooked/blanched off, boiled for 2 minuets then cooled in ice water. This helps for being more cooked and tender in the entree. To begin this dish sauté shrimp over medium high heat for one minute then add a half teaspoon of fresh garlic, tomatoes, asparagus and clear the pan with 1/3 of a cup of white wine. Then you can add your mussels, clams, 1/3 lbs of sweet cream butter, half a lemon squeezed and some juice from the caned clams. Thicken with corn starch and water until it is a nice consistency. Might vary by portions. Also serving with garlic bread and over pasta.


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