Mussles with Chistorra

October has arrived and the mussel season is in full swing! The fleshy molluscs may now be found on the fishmongers‘ counters wherever you look. – Here’s a lovely recipe that combines this seafood treat with flavorful Chistorra (txistorra) sausage from the Basque Country.

Sanni

Ingredients (serves 2):

  • 2 to 3 tablespoons of olive oil
  • 200 to 250 grams of fresh Chistorra (txistorra) sausage, cut into ca. 1 cm thick slices
  • 1 large banana shallot, finely chopped
  • 2 whole garlic cloves
  • 1/2 teaspoon of dried chilies flakes or one fresh chilli, finely chopped
  • 1kg of fresh (blue) mussels, kitchen-ready
  • 100 ml of dry young white wine
  • 1 tablespoon of finely chopped fresh parsley

Preparation:

  1. Make sure to discard any opened mussels.
  2. In a large pan or wok, heat up the olive oil on medium to high heat. Fry the Chistorra for a few minutes until nicely browned. Remove from the pan and set aside.
  3. Discard any excess fat from the pan except approximately 2 to 3 tablespoons. Reduce the heat to medium.
  4. Add the shallot and the garlic as well as the chilli flakes or chilli and fry until softened. Do not brown excessively, reduce the temperature, if necessary.
  5. Add the mussels and the white wine, then turn up the heat, cover and let steam open for about 3 to 4 minutes. Do not over-cook or the mussel flesh will get tough! Toss every now and then.
  6. Remove the garlic and serve in pre-warmed bowels sprinkled with parsley.

 

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