Jul 14 2026
Restaurants›Mussel & Burger Bar›Moules Basquaise Recipe

Moules Basquaise Recipe

Inspired by Mussel & Burger Bar
Time30m
Serves4

Spanish chorizo, olive oil, seafood sofrito broth, piquillo peppers, mild chili flakes, garlic and onions

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Flavorings

Method

Preparation

  1. 1

    Clean the Mussels

    Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

  2. 2

    Chop the Vegetables

    Finely chop the garlic and onion. Slice the piquillo peppers into strips.

  3. 3

    Slice the Chorizo

    Cut the Spanish chorizo into thin slices.

Cooking

  1. 4

    Sauté the Chorizo

    In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes until it begins to brown and releases its oils.

  2. 5

    Add the Aromatics

    Add the chopped onion and garlic to the pot. Sauté for an additional 3-4 minutes until the onion is translucent.

  3. 6

    Combine with Broth and Peppers

    Stir in the seafood broth and piquillo peppers. Bring the mixture to a gentle simmer.

  4. 7

    Cook the Mussels

    Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.

  5. 8

    Season and Serve

    Sprinkle mild chili flakes over the dish as desired. Serve the moules basquaise hot, with crusty bread on the side for dipping.

More from Mussel & Burger Bar