Fleur de Lis

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Thursday, June 30, 2016

Tapas Thursdays: Broiled Mussels with Prosciutto




The fun of Tapas Thursdays continues! Publix had their frozen mussels on sale this week, so choosing this week's Tapas was easy peasy.

I added a little more prosciutto than called for in the recipe because I adore prosciutto! Your mileage may vary.  By the time the mussels had steamed open, the topping was ready to go.  VERY quick weeknight meal and also extremely filling.

1 lb. small black mussels
2 cups water
4 T. butter, softened
2 ounces thinly sliced prosciutto, finely chopped
1 clove garlic, crushed
2 scallions, finely chopped (or 2 T. finely chopped chives)

Scrub mussels and remove beards.  Bring the water to a boil in a large saucepan. Add the mussels, cover and boil for about 3 minutes or until mussels open. Discard any mussels that don't open.

Drain mussels and discard liquid. Break open shells; discard top shell.

Loosen mussels from shells with a spoon. Return mussels to shells; place in a single layer on a baking sheet.

Preheat broiler.

Combine the butter, prosciutto, garlic, and scallion in small bowl.

Divide butter mixture evenly over mussels. Broil for about 3 minutes or until lightly browned. Serve immediately.


Do you think we enjoyed them!?!


1 comment:

  1. I've had oysters, but not mussels. Also, don't recall every having prosciutto either. I'd try it though.

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