In a large skillet, over medium-high heat, heat up the oil.
Add mussels to pan, then pour wine over.
Cover and steam just until mussels open.
Remove cover and add prosciutto, lemon zest and saffron to the skillet.
Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.
Ingredients:
1 tablespoon canola oil
1 1/2 lbs fresh mussels, thoroughly scrubbed and cleaned
1/3 cup dry white wine
1 ounce prosciutto, diced
1/2 teaspoon freshly grated lemons, zest of
1 pinch saffron ( optional, but good)
3 tablespoons whipping cream
2 tablespoons unsalted butter
salt and black pepper
Steps/Methods:
In a large skillet, over medium-high heat, heat up the oil.
Add mussels to pan, then pour wine over.
Cover and steam just until mussels open.
Remove cover and add prosciutto, lemon zest and saffron to the skillet.
Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.
