Ingredients

Steps

• Scrub the mussels and remove the beards.
• Heat oil in a frying pan and cook onion for five minutes until soft.
• Add ham, wine, and sherry to the pan and bring to a boil.
• Add mussels and cover with a tight lid.
• Boil for one minute then remove mussels as they open using tongs.
• Discard unopened mussels and return the opened ones to the sauce to toss.
• Transfer to a platter and serve warm or at room temperature.