Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels from shells. Cover immediately so mussels will remain moist.In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir.Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels.Serve immediately over linguine or your favorite cooked pasta.
Notes
Ingredients
2 pounds live mussels1/2 cup white onion chopped1/2 cup prosciutto chopped2 clove garlic chopped2 cups light cream2 teaspoons tarragonSalt and Pepper to tastedash nutmeg
Notes
Courtesy of Rosemary Conners of Bangor, Maine First Place Winner in the GEM Recipe Contest; & The Great Eastern Mussel Farms, Inc.By Rosemary Conners