- July 2018
- Serves 4
- Hands-on time 20 min, simmering time 10 min
“These moules, from where the wild Atlantic meets the Pyrenees, have a distinctly southern flavour. The local chilli powder, piment d’espelette, is easily found at souschef.co.uk but hot, unsmoked paprika makes a good substitute.” – Felicity Cloake.
Or opt for mussels with cider, tarragon and crème fraîche for desirable creamy flavours.
- 10.5g (2g saturated)
- 7g (6.1g sugars)
Discard any uncooked mussels that don’t close when tapped on the work surface.
We used thick-sliced Bayonne ham, from the supermarket deli section.
The moules cry out for a chilled young rosé from Bordeaux.
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