Mussels And Shrimp With Prosciutto In Garlic Saffro

Name: Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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).
4
Add shrimp and cook for few minutes until pink; remove them also.
5
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.
6
Serve with your choice of pasta (I prefer Linguini or Rigatoni).
7
*note.
8
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.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs fresh mussels, 1 lb fresh shrimp, 1/2 lb prosciutto ham, chopped, 1 small onion, chopped, and more.

Yes, Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions