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Prosciutto and Tarragon Mussels

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people


  • 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.



2 pounds live mussels
1/2 cup white onion chopped
1/2 cup prosciutto chopped
2 clove garlic chopped
2 cups light cream
2 teaspoons tarragon
Salt and Pepper to taste
dash nutmeg


Courtesy of Rosemary Conners of Bangor, Maine First Place Winner in the GEM Recipe Contest; & The Great Eastern Mussel Farms, Inc.
By Rosemary Conners