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Mussel Gumbo

  • 30 minutes
  • 4
Mussel Gumbo


  • 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
  • pinch of ground cayenne
  • 2x 400 gram cans diced tomatoes in juice
  • 1 litre fish or chicken stock
  • 1 tblsp Tabasco sauce
  • 2 bay leaves
  • 500 grams cooked mussel meat
  • ¼ cup chopped fresh basil and thyme or 1 tblsp each dried


  1. Cook onions, celery and green pepper with butter in a large saucepan for 8-10 minutes, or until the vegetables are well-softened.
  2. Add ham steaks, white and black pepper and ground cayenne, then cook for 1-2 minutes until the spices are fragrant.
  3. Add diced tomatoes in juice, fish or chicken stock, Tabasco sauce and bay leaves and simmer for 15 minutes.
  4. Roughly chop mussel meat and stir in with basil and thyme. Serve once the mussels are hot.

Cooks Tips

If you're unable to find fresh mussel meat, buy mussels in brine, drain well, soak in fresh water for 15 minutes, then drain again before using.

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