Mussels with Bayonne Ham and Shallots

Mussels cooked in a buttery white wine and herb sauce with salty ham and garlic, served with crusty bread.

Quick Seafood French Mussels Starter

Estimated Nutrition

Calories

728.4

kcal / serving

2185.3 kcal total

Carbs

61.5g

per serving

184.5 g total

Fat

24.3g

per serving

72.8 g total

Protein

46.1g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

piece

Bread

crusty, for serving

Liquids

100

Dry White Wine

Meat

Bayonne Ham

or prosciutto, finely chopped

NutsSeeds

clove

Garlic

grated or chopped very finely

handful

Flat leaf Parsley

mixed with tarragon, chervil and chives, chopped

to taste

Black Pepper

freshly ground

Seafood

1.5

Mussels

cleaned and debearded

Vegetables

piece

Shallot

finely chopped

Method

Serve in warmed bowls with crusty bread.

Clean and debeard the mussels, discarding any that do not close when tapped.

Add 30ml wine to a large lidded saucepan.

Add mussels and cook covered on high heat for 3-4 minutes until opened.

Strain the mixture, reserving the cooking liquid and keeping mussels warm.

Melt butter in the pan and cook shallot, ham, and garlic for 4-5 minutes.

Add reserved liquid and remaining wine, then boil until reduced by half.

Mix in the mussels and herbs, then season with pepper.