Prep 15 mins
Cook 15 mins
I haven't cooked this recipe (I've had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.
- 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 lemon, zest of
- 1 pinch saffron (optional, but good)
- 3 tablespoons whipping cream
- 2 tablespoons unsalted butter
- salt and black pepper
- 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.
Lennie, these are delicious!! The bread is a neccessity!!! The Cannery restaurant is still operating. My cousin used to be the head chef there, probably about the time you dined there!
We tried the mussels and found that the prosciutto is what makes these just a bit different. Yes, the bread is a must to scoop up those lovely juices. I would do this recipe again. P.S. The Cannery is still going strong and sitting pretty on the waterfronts of Vancouver.