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Patagonia Provisions

Smoked Mussel Po' Boy

The quintessential sandwich of New Orleans gets a Patagonia-style boost, with our smoked mussels and crispy fried onions, for a delicious lunch or afternoon pick-me-up.

SKILL LEVEL: Easy

Makes 2-4 SERVINGS

INGREDIENTS

  • 2 cans Patagonia Provisions Smoked Mussels, drained 
  • 1 soft baguette or 2 hoagie rolls
  • 4 romaine heart leaves
  • ¼ cup remoulade (see recipe below) or prepared seasoned mayonnaise
  • ½ cup crispy fried onions

FOR REMOULADE

  • ¼ cup mayonnaise
  • 2 tbsp dill pickle relish
  • Dash of Worcestershire sauce
  • Pinch of cayenne pepper
  • 1 tbsp Dijon mustard
  • ½ lemon, juiced

PUTTING IT ALL TOGETHER

  • Drain mussels and set aside.
  • Split bread in half lengthwise and toast.
  • Stack romaine leaves and slice crosswise into ½-inch pieces.
  • Assemble sandwich: spread remoulade or mayonnaise on both sides of toasted bread. Place a layer of mussels on base of sandwich, then romaine and fried onions, and top with remaining toasted bread.
  • Cut into desired portions.