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

Yields8 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Moules basquaises au cidre La Bolée, tomates, poivrons et chorizo - Recettes - Du Minot

 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

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.


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


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


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

Nutrition Facts

Serving Size 8

Servings 8