Ingredients
-
2
-
1
-
1/2
-
1
-
4
-
5
-
1
-
2
-
2
-
4
-
-
1
-
2
-
1/2
-
1
Directions
Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce, I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like I have to say it came out pretty good , I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like I have to say it came out pretty good
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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). |
|
4
Done
|
Add Shrimp and Cook For Few Minutes Until Pink; Remove Them Also. |
|
5
Done
|
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. |
|
6
Done
|
Serve With Your Choice of Pasta (i Prefer Linguini or Rigatoni). |
|
7
Done
|
*note. |
|
8
Done
|
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. |
