Mussels with Bayonne ham and shallots
Method
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Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
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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.
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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.
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Serve in warmed bowls with some crusty bread.
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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