-1 pound mussels, live or cooked frozen
-1 ounce of diced prosciutto or bacon
-2 ounces of olive oil
-1 medium shallot, minced
-1 garlic clove, minced
-1 small pear, sliced thin (core removed)
-1 sprig of rosemary
-2 ounces white wine
-4 ounces heavy cream
-1 tablespoon butter
-1 teaspoon stoneground mustard
-1/2 teaspoon Kosher salt
-1/4 teaspoon fresh cracked black pepper
Garnish with fresh chives, lemon wedges, and toasted French baguette.
Rinse the mussels in cold water to remove excess grit and strain from excess water. Discard opened mussels.
In a medium sauté pan heat the olive oil on medium-high heat. Render the bacon or prosciutto until slightly crisp. Add the shallots, garlic, pears, rosemary, and S&P. Cook until the garlic is fragrant, about 2 minutes. Add the white wine, heavy cream, butter, stoneground mustard, and the mussels. Cover the pan and cook on medium-high heat for 6 minutes or until all the mussels are open. (Optional: for a creamier sauce, remove mussels from the pan and reduce the liquid until desired consistency is reached)