Mussels With Prosciutto Ham Recipes

MUSSELS POMODORO

Steps:

• Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
• Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

HAM,SALAMI,PROSCIUTTO,PROVOLONE...... TIM'S SPECIAL SANDWICH

Steps:

• STARTING with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips.
• HEAT a saucepan to medium temperature and when the pan is hot add oil and peppers.
• COVER and cook 20 minutes. Every 2 minutes, you want to toss the peppers.
• SPRINKLE peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes.
• YOU want the peppers are very tender and caramelized. Now add the salt and pepper.
• ALLOW peppers to cool for 15 minutes before adding to sandwich.
• ON your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.

MUSSELS WITH SERRANO HAM

Steps:

• Cook mussels in a dry 3- to 4-quart deep heavy pot, tightly covered, over moderately high heat until mussels just open wide, checking frequently after 3 minutes and stirring once, then re-covering tightly. Transfer opened mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes and reserve any mussel liquid remaining in pot.) When cool enough to handle, detach mussels from shells and reserve (with any juice). Separate mussel shells, reserving half of shells and discarding remainder.
• Whisk together oil, vinegar, mustard, garlic, salt, and pepper in a large bowl, then add ham, almonds, piquillo peppers, parsley, and mussels (without shells) with 3 to 4 tablespoons of reserved juice and toss until mussels are coated. Spoon 1 mussel with some of dressing into each reserved shell and serve immediately.

MUSSELS WITH PROSCIUTTO AND SHERRY

Steps:

• Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes).
• Add the prosciutto, wine and sherry and bring to the boil.
• Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE

Steps:

• 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.
• 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.
• 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).
• Add shrimp and cook for few minutes until pink; remove them also.
• 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.
• Serve with your choice of pasta (I prefer Linguini or Rigatoni).
• *note.
• 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.

MUSSELS WITH PROSCIUTTO HAM

Steps:

• Clean the mussels under running water and keep cool.
• Saute the chopped shallots in the butter for 2 minutes over medium heat.
• Add the diced prosciutto and cook for 2 more minutes.
• Add the wine and bring to a boil.
• Add the mussels and cover.
• Cook until all mussels are opened.
• Add parsley and serve.
• Yum!