BBC Food - Recipes - Mussels with Bayonne ham and shallots
Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread.
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Cooking tools:
- Lidded saucepan
- Colander
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
- Measuring spoon
- Paring knife
Ingredients
- 1.5kg/3lb 5oz mussels
- 100ml/3½fl oz dry white wine
- 50g/1¾oz butter
- 1 shallot , finely chopped
- 75g/2½oz Bayonne or prosciutto ham, finely chopped
- 1 garlic clove, grated or chopped very finely
- 1 handful mixed flatleaf parsley, tarragon , chervil and chives, chopped
- freshly ground black pepper
- crusty bread , to serve
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