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Speck with Mussels
Ingredients
1/4 cup extra-virgin olive oil
One 3-ounce piece of speck (smoked, cured ham), cut into 1/4-inch dice
3 garlic cloves, thinly sliced
2 pounds mussels, scrubbed
3/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons finely chopped oregano
Freshly ground pepper
In a large soup pot, heat the olive oil. Add the speck and garlic, and cook over medium heat until the garlic is tender, about 4 minutes. Add the mussels and wine and bring to a simmer. Cover and cook over medium-high heat until the mussels have opened, about 5 minutes. Remove the pot from the heat and stir in the lemon juice, parsley and oregano and season with pepper. Spoon the mussels and their broth into warm bowls and serve with warm, crusty bread.
Speck with Mussels
Ingredients
- 1/4 cup Olio Carli Extra Virgin Olive Oil
- One 3-ounce piece of Speck (smoked Prosciutto), cut into 1/4-inch dice
- 3 garlic cloves, thinly sliced
- 2 pounds mussels, scrubbed
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped flat-leaf Italian parsley
- 2 teaspoons finely chopped oregano
- Freshly ground pepper
In a large soup pot, heat the olive oil. Add the diced speck and sliced garlic, and cook over medium heat until the garlic is tender, about 4 minutes. Add the mussels and wine and bring to a simmer. Cover and cook over medium-high heat until the mussels have opened, about 5 minutes. Remove the pot from the heat and stir in the lemon juice, parsley and oregano and season with pepper. Spoon the mussels and their broth into warm bowls and serve with warm, crusty bread.
Adapted from Epicurious.com
