Prep 20 mins
Cook 20 mins
I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.
- 2 lbs fresh mussels
- 1 lb fresh shrimp
- 1⁄2 lb prosciutto ham, chopped
- 1 small onion, chopped
- 4 garlic cloves, finely grated
- 5 tablespoons butter
- 1 cup white wine or 1 cup dry vermouth
- 2 tablespoons dry sherry
- 2 tablespoons chopped fresh parsley
- 4 fresh basil leaves, chopped
- salt & pepper
- 1 pinch saffron thread
- 2 tablespoons cornstarch
- 1⁄2 cup half-and-half
- 1 large fresh tomato, chopped, remove all seeds
- hot sauce
- Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
- Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
- Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
- Add shrimp and cook for few minutes until pink; remove them also.
- Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
- Serve with your choice of pasta (I prefer Linguini or Rigatoni).
- This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.