Shallots, Ham, and Mussels
Shallots, Ham, and Mussels



  • 1.5kg live mussels
  • 100ml white wine
  • 50g butter
  • 1 shallot, finely diced
  • 75g prosciutto, finely chopped
  • 1 grated garlic clove
  • 1 handful of mixed chopped parsley, chervil, chives, and tarragon
  • Black pepper
  • Crusty bread, to serve
  • Once the mussels have been scrubbed and rinsed, add them to a large saucepan with 2 tbsp of wine. Cover with the lid, and cook on a high heat for 4 mins, shaking the pan periodically. Once all the mussels are opened (discard any that remain closed) remove from the heat and strain in a colander over a bowl. Reserve the cooking liquor, and keep the shellfish warm.
  • In the same pan, melt the butter and add the ham, shallot, and garlic to cook for 5 mins, until softened. Add the cooking liquor from the mussels and the remaining wine. Bring to a simmer and cook until reduced by half. Add the mussels and herbs, mix well, season with black pepper and serve with crusty bread.
10 mins
4 serving

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