Mussel, Salmon, & Andouille Bake


INGREDIENTS:

12 oz Baby Red Potatoes

2 small Yellow Onions (cut into wedges)

2 Lemons (halved)

3 Tbsp Olive Oil

1 Tbsp Cajun seafood boil seasoning

2-3 lbs Mussels ( I think I used 1 lb in the photo)

1 Salmon Fillet (cut in 4 pieces)

12 oz Andouille sausage (cut into bite-sized pieced)

1/2 cup dry White Wine

1/4 cup melted Butter

1 Tbsp your favorite Hot Sauce

1 1/2 tsp Worcestershire Sauce

Parsley

Lemon Wedges


DIRECTIONS:

  1. Preheat oven to 450°F. Place one rack in lower third of the oven and one rack in the upper third.

  2. Line two baking sheets with aluminum foil.

  3. Toss Potatoes, Onions, Lemon Halves, Oil, and Cajun Boil on one sheet. Spread it evenly on roast on bottom oven rack for 25 minutes.

  4. Brush Salmon with Olive Oil and season it however you like. Add it to the pan in the oven after the first 5 minutes have passed.

  5. Place Mussels on the second sheet. Pour Wine over the mussels and place on the top rack when 8 minutes are left on your timer for the first rack. At the same time, add Andouille to the pan with the potatoes. Let this all cook for the remaining 8 minutes or until the Mussels open.

  6. Remove from oven and stir them all together with Butter, Hot Sauce, and Worcestershire Sauce. Make sure everything is covered with the butter and sauces. (You can also mix these three together first and drizzle it over everything). Garnish with Lemon Wedges and Parsley and serve while hot.



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