Mussels with Prosciutto Ham
2 liters / 8 ½ cup of mussels
3 large chopped shallots
250 g / 12 oz diced Prosciutto
25 cl / 1 cup of white wine
10 g / 1/3 oz butter
3 tsp chopped parsley
salt and pepper
Clean the mussels under running water and keep cool.
Sauté the chopped shallots with butter for 2 minutes in the Staub Mussel Pot. Add the diced prosciutto and cook for 2 more minutes on medium heat. Pour the white wine in the pot and bring to a boil. Add all the mussels and cover. Cook until all the mussels open. Season with salt and pepper to taste.
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