Mussels Basquaise Style

Directions

1. Wash carefully and scratch the mussels.
2. Discard garlic and onion skins, also tomato stem and bell peppers stem and seeds.
3. Slice bell peppers, garlin and onion.
4. In a bowl, combine the olive oil , Tabasco , thyme, salt flower , pepper and Espelette pepper.
5. Pour over vegetables and mix well.
6. Refrigerate for 1 hour.
7. Clean the mussels.
8. Cut the chorizo into thin slices.
9. Heat the griddle .
10. Start by cooking vegetables and Stir occasionally with a spatula.
11. Then add the mussels.
12. Once they are cooked, d add the chorizo.
13. Mix and cook for a few minutes more.