Dive into the flavors of the bayou with this healthy twist on a New Orleans classic. Tender smoked mussels, peppery arugula, crisp cucumber, vibrant red cabbage and a creamy cajun remoulade come together in each deliciously colorful bite of this quick and easy slider recipe.
Recipe yields 6 servings
2 (4 oz) cans smoked mussels
6 multigrain mini burger buns
1 cup shredded red cabbage
1/2 English cucumber, sliced
1/2 cup nonfat plain Greek yogurt
1 Tbsp dill pickle relish, drained
1 Tbsp chopped fresh dill
1 Tbsp freshly squeezed lemon juice
1/2 tsp prepared horseradish
Drain the smoked mussels and transfer to a fine mesh sieve. Rinse with cold water and transfer to a plate lined with a paper towel to dry.
In a small bowl, combine all of the ingredients for the remoulade and mix until well combined.
Split the rolls in half and toast. Slather both sides of the buns with remoulade. On the bottom buns, layer the cucumber, cabbage, smoked mussels and arugula. Place the top bun on top and enjoy!