ingredients
serves 4 - 6
3 pound large fresh mussels in their shells
5 tbsp dry white wine
2 slices Parma ham, finely chopped
5/8 cup fresh white breadcrumbs
3 tbsp chopped parsley
1 tbsp chopped oregano
1 - 2 garlic cloves, peeled and crushed
salt and pepper
5 tbsp olive oil
lemon wedges, to serve
method
1. Clean the mussels thoroughly and remove their 'beards'. Rinse well and discard any that do not close when tapped firmly.
2. Put the mussels into a large pan with the white wine, cover with a tight-fitting lid and put over a high heat. Steam for 3 - 4 minutes or until the shells open. Drain the mussels, reserving the liquid. Discard any that have not opened.
3. Remove and discard the empty half-shells. Arrange the mussels in their half-shells on sturdy baking sheets.
4. Put the Parma ham, breadcrumbs, chopped herbs and garlic in a bowl and season with salt and pepper to taste. Add half of the olive oil and moisten with a little of the reserved mussel liquor, mixing with a fork.
5. Spoon the crumb mixture on top of the mussels in their half-shells to cover them completely. Sprinkle with the remaining olive oil and grill under a medium high heat for about 2 minutes until the crumb mixture is crisp and golden. Serve hot, with lemon wedges.
variation: Replace the Parma ham with 2 rashers of smoked bacon, finely diced. Dry-fry the bacon until beginning to crisp, then mix with the other stuffing ingredients. Continue as above and sprinkle with freshly grated Parmesan before grilling.
