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    mussels recipe, Chistorra Sausage recipe Basque Recipes, Recipes, Spanish Starters & Appetisers 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2014/07/mussels_with_chistorra_sausage_and_txakoli-e1505683625829-1.jpg

    Mussels with Chistorra Sausage and Txakoli

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    5 mins
    Prep
    Cook time
    10 mins
    Prep
    Total time
    15 mins
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    Ingredients

    • 2kg fresh mussels, cleaned
    • 4 banana shallots, peeled and finely chopped
    • 1 garlic clove, finely chopped
    • 1 guindilla chilli or ½ tsp of dried chilli flakes
    • 2 chistorra sausage, see link below to our shop
    • 200ml txakoli white wine, see link below to our shop
    • 2 tbsp flat leaf parsley, finely chopped
    • 4 tbsp extra virgin olive oil

    Introduction

    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.

    Method

    1.  Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when tapped on the shell. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
    2.  In a large pan, heat the olive oil and when hot fry the Chistorra sausage for about 3 minutes until nicely browned. Remove from the pan and set aside.
    3.  Drain some of the excess oil from the pan and add the chopped garlic, shallots and dried guindilla chilli or chilli flakes and cook on a medium heat until soft. It will take about 3 to 4 minutes.
    4.  Add the mussels and txakoli, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
    5.  Add the chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread and more Txakoli.

    Shop Ingredients

    Txakoli Zudugarai 2023

    £15.50

    Arbizu Chistorra Picante Sausage

    £4.75

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