These White Wine Prosciutto Steamed Mussels with garlic, thyme, and parsley is a flavourful and an easy to make
Hello, everyone! I hope this week has been treating you well. I am certainly doing great, thanks for asking. First of all, we had a holiday in Nova Scotia yesterday. That’s that exception when I adore Mondays! Secondly, it’s going to be my day off this Friday which means an extra short week. Please tell me you’re super jealous. Don’t be though. I am a nice person, and I have brought you the recipe for these White Wine Prosciutto Steamed Mussels. Hereby, I must be forgiven!
One year ago, my use of mussels was limited to either frozen or canned, and I couldn’t imagine I would be working with fresh seafood. Here we go, over the course of last year, I have tried this Mussel Basil Pasta, this Bacon Tomato Mussel Pasta, and this
Indeed, the idea of cleaning and cooking mussels might sound intimidating (It did sound last year!), but there’s nothing complicated about this process; it just takes a little of time. As for the cooking part, it’s a piece of cake too (Please note no cake is involved in the process). The easiest and fastest way to cook fresh mussels is steaming them which literally takes a few minutes. You can use some aromatic broth, white wine, or just water. If you’re serving mussels with crispy bread, I recommend using either stock or white wine as the sauce would be delicious.
My favourite aromatic ingredients to jazz up steamed mussels are garlic and herbs, and sometimes a pinch of smoked paprika. This time I also decided to incorporate some smoky prosciutto, and we loved the result. In fact, we did like the result so much, that this idea was transformed into another recipe. Which one? Stay tuned – I will post it soon. But it might or might not be related to pasta.
So please buy some fresh mussels, white wine, and bread, and make this simple yet elegant White Wine Prosciutto Steamed Mussels. And if you need a reason to celebrate (Do you really need?), let’s celebrate my extremely short work week! :)
- about 1 pound fresh mussels
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 3-4 prosciutto slices (about 75 gr), chopped
- 1 tbsp. fresh thyme
- about 1/2 cup dry white wine
- 1/4 cup chopped parsley
- First of all, start with sorting and discarding mussels which are broken or chipped. Note that mussels should be tightly closed. If some of them are open, tap the shell on their hard surface, and if it closes, it’s safe to eat it.
- If the mussels look nice and clean (cultivated mussels are normally clean), you don’t need to soak them. Otherwise, soak the mussels in cold water for 15-20 minutes. Personally, although the mussels I had were clean, I still soaked them for 5 minutes before cleaning.
- Next, scrub the mussels under cold running water and remove the beards (kind of threads or fibres which are easy to remove by grasping and pulling). Drain the clean mussels. Now the mussels are ready to cook.
- Heat the olive oil and cook the garlic,3 minutes. Add the prosciutto and thyme and cook 2 minutes more.
- So add about 1/2 cup of wine or a more (The wine should just lightly cover the bottom (about 0,5
- cm thick) of the pan. We don’t cook the mussels in liquid – we basically steam it).
- Add the mussels in one – maximum two layers, cover, and cook over medium heat for 4-6 minutes or until they are open. The mussels which don’t open should be discarded as well.
- Stir in the parsley and more thyme, if desired.
- Serve with toasted bread.