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.
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
- Make sure to discard any opened mussels.
- 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.
- Discard any excess fat from the pan except approximately 2 to 3 tablespoons. Reduce the heat to medium.
- 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.
- 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.
- Remove the garlic and serve in pre-warmed bowels sprinkled with parsley.