Mussels with Bayonne ham and shallots

1. 1

   Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.

2. 2

   Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm.

3. 3

   In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper.

4. 4

   Serve in warmed bowls with some crusty bread.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.