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Basquaise mussels call for 2 kg of mussels cooked 15 minutes with peeled tomatoes, onion and white wine. The trick: build a tomato base first with breadcrumbs and parsley to thicken the sauce naturally. Serve very hot with the same white wine.
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Ingredients for 4 servings
servings
Basquaise Mussels for 4 persons:
4.4 lb (2 kg) of perfectly washed and scratched mussels,
6 skinned tomatoes and épépinées,
1 onion thinly sliced,
4 soupspoons of tomato puree,
1 glass of quality white wine, crumb of fresh bread, butter, parsley and fine spices, salt and pepper.
Step-by-step directions
Heat up the frying pan with some butter, tomatoes, crumb of bread, the parsley and the fine spices added. Add Salt and pepper. Let cook approximately 15 minutes before adding mussels, onion, white wine, tomato puree diluted with a glass of water. Heat up for 15 good minutes.
Serve very warmly accompanied with the same white wine.
A chef's advice
Basquaise mussels are best in summer and early autumn when market tomatoes have juice and Atlantic mussels are plump. Historically it's a Basque Country classic where mussels and tomatoes were staples long before other regions. Sunday lunch food, made when friends come over and you want generosity on the table.
The technique is simple: stale breadcrumbs absorb tomato liquid and build sauce naturally without flour or roux. It's old cooking and it works. Plan 30 minutes total. Mussels cook twice: first they release their juice, then they finish poaching in tomato sauce.
For wine, pick a crisp Basque white or Côtes du Minho, something mineral and light. A Sancerre works too, its acidity matches the tomatoes. Avoid rich or oaked whites, they'll mask the brininess of mussels.
For sides, keep it simple: grilled bread to soak up sauce, green salad with wine vinegar if you want contrast. Some add fennel or anise, pairs well with mussels. Serve everything very hot, cold mussels lose their appeal.
Frequently asked questions
Can I replace white wine with cider or rosé?
Cider dries and hardens mussels. Stick to dry white. Overly sweet rosé masks the brininess. If that's all you have, a splash of fresh lemon juice mixed into white works better than a full swap.
Can basquaise mussels be stored in the fridge?
Maximum two days, covered. Reheat gently in the pan with a splash of water. Don't freeze: mussels turn mushy when thawed, it's a waste. Best made the same day.
How do I keep the sauce from breaking or becoming grainy?
Stale breadcrumbs must be completely dry and finely crushed. If soft or chunky, it won't bind. Dampen it slightly before sautéing. Don't add plain water during cooking; tomato and mussel juice make the sauce.
You enjoyed this recipe of basquaise mussels?
Discover other recipes of mussels, or browse the fishes category. This dish pairs well with Faugères and Minervois.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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