Mussels With Speck, Lemon And Oregano

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   In a large soup pot, heat the olice oil. Add the speck and garlic and cook over moderate heat until the garlic is tender, about 4 minutes. Add the mussels and wine and bring to a simmer. Cover and cook over moderately high heat until the mussels have opened, about 5 mins. Remove the pot from the heat and stir in the lemon juice, parsley, and oregano season with pepper. Spoon the mussels and their broth into warm bowls and serve.

* Per serving · 4 servings · Values may vary.

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