BBC

Mussels and jamon with sherry

Ingredients

Preparation method

  1. Scrub the mussels well, then yank out the little beards and discard.

  2. Heat the oil in a heavy frying pan and cook the onion for five minutes until soft.

  3. Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp the lid on tightly.

  4. Allow to boil for one minute, then give the pan a big shake, remove the lid, and use a pair of tongs to remove the mussels as they open. When all the mussels have opened ( discard any which do not), return them to the pan and toss well in the sauce and transfer to a large platter.

  5. Serve warm or at room temperature.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 7 February

Cyrus Todiwala and Tony Singh presents, with help from chef Daniel Galmiche.

Added. Check out your playlist Dismiss