Southern food has always been a part of my life. From a young kid to adulthood, I’ve leaned into my roots and truly embraced southern cooking! But when we add in seafood, it takes me back to those beautiful lowcountry nights in McClellanville, SC with my dear friends, Marsha and Billy!

Tonight, I made it very easy! White Wine Mussels with Stuffed Mushrooms and Asparagus.

I preheated my oven to 350 degrees

I started out by hollowing out the mushrooms and packing them with Parmesan cheese! I greased my cookie sheet and placed each one around 2 inches apart. I did this because mussels only take around 6 minutes to cook!

Coat that Pan Y’all

I then moved on to coating a pan with olive oil, Cajun seasoning, salt and pepper. When the oil was hot, I snapped my asparagus at the ends (usually you can feel where to snap them) and threw them in the pan. I let them simmer for about 7 minutes until they were nice and browned.

Back to the Mushrooms

Moving back to the mushrooms, I placed them in the oven setting the timer for around 5 minutes.

Mussel Mania

I placed my mussels in a bowl of baking soda and water and left it for about 20 minutes prior to starting the recipe to get any remaining debris off of them. While this was happening, I made my sauce. To 1 cup of white wine, I added heavy cream and a dash of Cajun seasoning. I brought this to a boil. Added in the mussels and left them for 6 minutes!

Flavors Beyond Flavors

At first bite, this decadent dish was absolutely phenomenal. The mussels were cooked to perfection in the delicious sauce, the mushrooms were super savory and the asparagus had a true kick to it.

Y’all try it out and let me know what you think!