376, chemin Covey Hill, Hemmingford | 450 247-3111

Moules basquaises au cidre La Bolée, tomates, poivrons et chorizo - Recettes - Du Minot
Yields8 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins


 

Ingredients

 2 kg mussels
 200 ml La Bolée Cider
 20 cherry tomatoes cut in pieces
 1 green pepper diced
 100 g chorizo diced
 1 tbsp parsley finely chopped
 1 small red onion diced
 2 tbsp olive oil
 ½ (juice of) lemon
 Chili pepper and garlic

Preparation

1

Cook the mussels in a pan with the cider for 5 minutes under cover. Once opened, wait for the mussels to cool down, then shell them. Separate the mussels from the liquid and keep both aside.

2

Heat the olive oil in a frying pan and gently brown the onion, the green pepper and the chorizo for about 5 minutes.

3

Add the tomatoes, garlic and parsley, then add the cooking juices. Let reduce by half.

4

Add the mussels. Mix well. Season with chili pepper, lemon juice, salt and pepper. Serve in small individual dishes.

Ingredients

 2 kg mussels
 200 ml La Bolée Cider
 20 cherry tomatoes cut in pieces
 1 green pepper diced
 100 g chorizo diced
 1 tbsp parsley finely chopped
 1 small red onion diced
 2 tbsp olive oil
 ½ (juice of) lemon
 Chili pepper and garlic

Directions

1

Cook the mussels in a pan with the cider for 5 minutes under cover. Once opened, wait for the mussels to cool down, then shell them. Separate the mussels from the liquid and keep both aside.

2

Heat the olive oil in a frying pan and gently brown the onion, the green pepper and the chorizo for about 5 minutes.

3

Add the tomatoes, garlic and parsley, then add the cooking juices. Let reduce by half.

4

Add the mussels. Mix well. Season with chili pepper, lemon juice, salt and pepper. Serve in small individual dishes.

Basque Mussels Cooked With La Bolée, Tomato, Sweet Pepper And Chorizo