Steamed Mussels with Ham, Shallots, and Garlic from The Cooking of South West France by Paula Wolfer

Name: Steamed Mussels with Ham, Shallots, and Garlic from The Cooking of South West France by Paula Wolfer
Ingredients: 1 ounce jambon de Bayonne, prosciutto, or Serrano ham, cut into thin matchsticks; 3 tablespoons unsalted butter; Freshly ground pepper; ½ teaspoon finely minced fresh garlic; 1 tablespoon chopped fresh flat-leaf parsley; 2 pounds fresh mussels, debearded and soaked if necessary (see page 102); ¼ cup dry white wine; 1½ teaspoons minced shallots; 2 to 3 tablespoons fresh white bread crumbs

app.ckbk.com

This is a very simple and quickly made dish. I first tasted this dish in the city of Pau, the capital of the Béarn. What impressed me most, I think, is how well mussels and ham go together,...

View Original

Share this recipe:

Ingredients

1 ounce jambon de Bayonne, prosciutto, or Serrano ham, cut into thin matchsticks
3 tablespoons unsalted butter
Freshly ground pepper
½ teaspoon finely minced fresh garlic
1 tablespoon chopped fresh flat-leaf parsley
2 pounds fresh mussels, debearded and soaked if necessary (see page 102)
¼ cup dry white wine
1½ teaspoons minced shallots
2 to 3 tablespoons fresh white bread crumbs