Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
A variation from the classic Moules Marinière recipe using Chistorra sausage, a semi-cured sausage from Navarra made from minced pork, salt and paprika. The mussels are steamed with the fried Chistorra and lots of Txakoli, a white wine from the Basque country which is young, fruity with a slight characteristic acidity that provides good balance to the pork and paprika flavours from the sausage.