The Cannery's Mussels

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 1/2 lbs fresh mussels, thoroughly scrubbed and cleaned
• 1/3 cup dry wine
• 1 ounce prosciutto, diced
• 1/2 teaspoon freshly grated lemon, zest of
• 1 pinch saffron (optional, but good)
• 3 tablespoons whipping cream
• 2 tablespoons unsalted butter
• salt and black pepper

Recipe

• 1 in a large skillet, over medium-high heat, heat up the oil.
• 2 add mussels to pan, then pour wine over.
• 3 cover and steam just until mussels open.
• 4 remove cover and add prosciutto, lemon zest and saffron to the skillet.
• 5 add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
• 6 with a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
• 7 taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.