Ingredients

Steps

• Clean and debeard the mussels, discarding any that do not close when tapped.
• Add 30ml wine to a large lidded saucepan.
• Add mussels and cook covered on high heat for 3-4 minutes until opened.
• Strain the mixture, reserving the cooking liquid and keeping mussels warm.
• Melt butter in the pan and cook shallot, ham, and garlic for 4-5 minutes.
• Add reserved liquid and remaining wine, then boil until reduced by half.
• Mix in the mussels and herbs, then season with pepper.
• Serve in warmed bowls with crusty bread.