Basque Mussels Recipe and Instructions
Mussels are hearty when served with Basque Sauce. If you can the sauce,
it makes them extremely easy to fix.
it makes them extremely easy to fix.
Make certain you follow the correct procedures
for cleaning mussels before beginning this simple
dish.
We find the best way to eat mussels is the French
way; picking up one mussel in each hand and
then pinching the meat out of the mussels with the
shell of the mussel in the opposite hand. You may
want to provide bibs for children, messy eaters or
simply as a fun option.
for cleaning mussels before beginning this simple
dish.
We find the best way to eat mussels is the French
way; picking up one mussel in each hand and
then pinching the meat out of the mussels with the
shell of the mussel in the opposite hand. You may
want to provide bibs for children, messy eaters or
simply as a fun option.
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- Follow directions for cleaning mussels.
- Using a heavy pot with a cover, bring Sauce Basquaise and wine to a heavy
simmer. - Placed cleaned mussels on top of boiling liquid and cover.
- Steam from 4 to 8 minutes until mussels are opened.
- Pick out any mussels that aren't opened.
Serve by spooning the sauce into the bottom of a flat soup bowl and place the mussels
over the sauce.
Click on: Sauce Basquaise or "Pipèrade" for other delicious recipes with this sauce
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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