Basque Mussels



Fun fact, when Ben was 6 months old we took him to live in San Sebastián, Spain for 3 months and ate our way around Basque Country. These mussels are a take off from some delicious ones we ate on the reg at @cerveceriaslamejillonera

@goodfishproject (Australia’s Sustainable Seafood Guide) classify mussels as a “better choice” ✅
“Mussels are farmed on longlines or racks in the sea, which has a negligible impact on habitat or other species. Blue mussels filter food from the water and do not require additional feed.”

Mussels in white wine sauce

1kg Fresh mussels
1-2 Tbsp Fresh, washed and chopped parsley
2 Garlic cloves, chopped finely
1 Tbsp Flour
1 Tsp chilli flakes
1/2 cup Water + little for steaming
1/2 cup White wine + splash for steaming
Extra virgin olive oil

• Clean the mussels of beards and dirt
• Steam them open with a little water and a splash of white wine in frypan
• Remove and put aside while you make the sauce
• Add a drizzle of olive oil in a frypan
• Lightly brown garlic and chilli
• Add flour and stir until bubbling
• Add the parsley
• Add white wine, stir and raise heat until wine cooks off
• Add water, stir
• When the sauce is lovely, smooth and thick add salt to season
• Go back to the cooked mussels, pull one side of the shell off, arrange on platter and spoon sauce on top
• Serve with delicious crunchy bread 🥖

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