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

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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,...

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Ingredients

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