Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good. 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 |
Directions:
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.
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