Moules Basquaise

Moules Basquaise

In honour of Pawganic Pet Food's launch this week, we're highlighting an important ingredient of our Evolutionary meals: blue-lipped mussels. They are a luxurious, versatile and, in Moules Basquaise, absolutely delicious. 

Moules Basquaise


  •  2 tbsp oil, ideally extra-virgin olive oil 
  • 1 white onion, finely chopped
  •  2 red capsicums, aim for "corno di toro" peppers, sliced
  • 2 garlic cloves, sliced 
  • 8 cherry tomatoes 
  • 1/2 cup cured ham, chorizo or similar cured meats, chopped into small chunks 
  • 500ml dry white wine 
  • 1.5kg mussels, cleaned and de-bearded
  • A small bunch fresh flatleaf parsley, roughly chopped 
  • piment d’espelette, optional
  • Baguette to serve


1. Prepare a large, lidded saucepan or casserole dish: heat oil over a medium heat.  Heat the oil in a very large lidded saucepan or casserole over a medium heat. 

2. Add the onion and peppers, cook until beginning to soften, then add the garlic, tomatoes and ham. 

3.   Once the tomatoes have burst and the ham has browned, add in the wine. Bring to a simmer.

4. Add the mussels, cover with a lid and cook until the mussels have opened (about 10 minutes), then stir gently or toss to distribute the sauce.

5.  Sprinkle with the parsley and the optional piment d’espelette (it is spicy so add according to your tolerance) 

6. Serve with baguette slices

Notes: Piment d'espelette is a hot French powder, similar to chili powder. It adds depth of flavour and is considered low heat, but always add according to your tolerance.