Moules à la Basquaise

Name: Moules à la Basquaise
Yield: Serves 4
Cuisine: American
Ingredients: salt and pepper; ⅓ cup/75 ml olive oil; 1 red bell pepper; 1 green bell pepper; 1 small onion, thinly sliced; 6 lb/2.7 kg mussels, scrubbed and debearded (just before cooking); 2 garlic cloves, sliced; 4 sprigs of parsley, finely chopped; 2 cups/450 ml dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

The hardest part of this dish is roasting the peppers—and that ain’t hard. If you’re a total chicken-head, you can simply substitute jarred pequillo peppers…but then no one will respect you in the morning.

Ingredients

1 red bell pepper
1 green bell pepper
⅓ cup/75

Europe
Americas
France
United States
Starter
Fish course
Pescatarian
Mediterranean
New York
Gluten-free

Method

Prep

Roast the peppers! So easy. So useful a skill. Simply preheat your oven to a screaming 500°F/250°C. Place the peppers on the baking sheet and roast in the oven until the skin blisters and blackens. (Turn occasionally to make sure the whole ski