- 1 pouch of Hak’s Cajun Jambalaya
- 2 pound of mussels
- 1 tablespoon of sliced garlic
- ¼ cup of white wine
- 1 tablespoon of butter
- chopped parsley for garnish
In a medium pot, sauté the garlic in butter on medium heat until lightly toasted in color. Add the mussels to the pot then pour in the white wine and Cajun Jambalaya. Cover and cook until mussels open, about 5 minutes. Enjoy!