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! :)
Cheers.
Notes
havocinthekitchen.com
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
My son and I go absolutely crazy over mussels! We always share them as an appetizer when out, and I totally need to make them at home more. Most of the time we opt for the white wine garlic sauce over the red. This looks and sounds amazing Ben. Especially with the prosciutto too. Looking forward to what else this recipe turned into!
Haha! I’d find a way to work cake into the recipe. Couldn’t you much on some dessert while you prepare dinner? That sounds pretty good to me :). And these mussels sound good too! Have a great week, Ben!
Yum! Mussels are a favourite of mine Ben. In Scotland we’re lucky enough to have some of the finest seafood in the world and the mussels we can get here are amazing. But it wasn’t here I started to love them, it was in France! But anyway, yes I steam mine in white wine. I haven’t had them with prosciutto before though and I love the thought of that variation. Thanks for including that in your recipe Ben!
neil@neilshealthymeals.com recently posted…Slow Cooker Beef Curry
What a nice combination. I’ve never had prosciutto with mussels. I wish there were some way for cake to be involved though … maybe as dessert? Hope you enjoyed your days off.
You have two days off this week?! NO FAIR! Send wine steamed mussels ASAP! With ALL the prosciutto!!! ;) Seriously though, I absolutely adore mussels with white wine, but you took it up a million notches with the prosciutto! I could eat bowl after bowl after bowl of these beauties! YUM! Cheers! And enjoy your long weekend for me!
Cheyanne @ No Spoon Necessary recently posted…Slow Cooker Ropa Vieja
I am a little jealous of your 3 day week! And jealous that you already got to eat these delicious mussels! I’d need a hunk of bread to sop up all of the delicious juices!
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Wait, no cake is involved in this process!? That’s it. I’m out.
Just kidding, of course! These mussels sound delicious, and I love the addition of the prosciutto. You’re totally right that mussels aren’t hard to clean. It just takes a bit of time. I love tackling new kitchen projects and learning how to do something different. I might only do it once, but at least I can say I did it. I need to try this recipe ASAP! Oh, and happy short week, my friend. Enjoy it!
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