- 1.5kg live mussels, cleaned and rinsed
- 100ml white wine
- 50g butter
- 1 shallot, finely chopped
- 1 roasted red capsicum pepper from a jar, chopped
- 75g prosciutto or similar, finely chopped
- 1 garlic clove, crushed
- 1 handful of mixed parsley, tarragon, chervil, and chives, chopped
- Black pepper
- Crusty bread
- Pour about 2 tbsp of wine into a large, lidded saucepan, and stick it on the heat. Pour in the mussels, and steam with the lid closed for about 4 minutes, shaking the pan once or twice. Check they’ve all opened (if any haven’t, throw them away) then strain in a colander over a bowl, to reserve the cooking juices. Keep to one side.
- In the same pan, add the butter and the shallots, along with the ham, red capsicum pepper, and the garlic. Cook gently for 4-5 minutes to soften, then add the cooking juices and the rest of the wine, and simmer to reduce by half. Return the mussels to the pan, stir in the herbs, season well, and serve with crusty bread.
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