INGREDIENTS

2 liters (small) mussels
200 ml white wine
3 large shallots, chopped
250 g Prosciutto ham, cut into cubes
10 g butter
3 tbsp. parsley, chopped
Salt and pepper

HOW TO MAKE IT

1. Wash the mussels in clean water and keep them cool.
2. Sauté the chopped shallots in butter for 2 minutes in a STAUB Mussel Pot.
3. Add the cubes of Prosciutto ham and cook for a further 2 minutes on medium heat.
4. Add the white wine and bring to the boil.
5. Add the mussels and close the Mussel Pot with the lid.
6. Cook until all the mussels have opened.