The Cannery'S Mussels

1. 1

   In a large skillet, over medium-high heat, heat up the oil.

2. 2

   Add mussels to pan, then pour wine over.

3. 3

   Cover and steam just until mussels open.

4. 4

   Remove cover and add prosciutto, lemon zest and saffron to the skillet.

5. 5

   Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.

6. 6

   With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).

7. 7

   Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.