Ingredients
-
1
-
1 1/2
-
1/3
-
1
-
1/2
-
1
-
3
-
2
-
-
-
-
-
-
-
Directions
The Cannery’s Mussels, I haven’t cooked this recipe (I’ve had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979 I don’t even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2 , We tried the mussels and found that the prosciutto is what makes these just a bit different Yes, the bread is a must to scoop up those lovely juices I would do this recipe again P S The Cannery is still going strong and sitting pretty on the waterfronts of Vancouver , Lennie, these are delicious!! The bread is a neccessity!!! The Cannery restaurant is still operating My cousin used to be the head chef there, probably about the time you dined there!
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Steps
|
1
Done
|
In a Large Skillet, Over Medium-High Heat, Heat Up the Oil. |
|
2
Done
|
Add Mussels to Pan, Then Pour Wine Over. |
|
3
Done
|
Cover and Steam Just Until Mussels Open. |
|
4
Done
|
Remove Cover and Add Prosciutto, Lemon Zest and Saffron to the Skillet. |
|
5
Done
|
Add Both Cream and Butter to the Skillet, Stir, and Cook Until the Liquid Is Reduced and Sauce Thickens; Stir Occasionally. |
|
6
Done
|
With a Slotted Spoon, Remove Mussels to 4 Warmed Soup Plates (or 2 Plates If Using as a Main Course). |
|
7
Done
|
Taste Sauce and Add Salt and Pepper If You Wish; Pour Over Mussels and Serve With Some Great Bread For Dunking in the Sauce. |
