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Mussels with Chistorra Sausage and Txakoli

Total Time 15 mins
4 people
Print
  • Mussels with Chistorra Sausage and Txakoli
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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.
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Chef's Profile

Javier De La Hormaza

Javier De La Hormaza

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

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