Mussels with Prosciutto ham
    Makes 2 Servings

The market: 2 lbs. of mussels ½ cup white wine 1 large chopped shallots 4oz diced Prosciutto 2oz butter 1 Tsp. Chopped parsley Salt and pepper

Clean the mussels under running water and keep cool.

Sauté the chopped shallots with butter for 2 minutes in the Staub Mussel Pot, Add the diced Prosciutto and cook for 2 more minutes on medium heat. Pour the white wine in the pot and bring to a boil. Add all the mussels and cover. Cook until all the mussels are open.

Season if needed, then finish with chopped parsley and eat very hot.

Bon Appetit.