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Posted by Abby Kellie on

*This recipe allows for a lot of playing around. You can substitute different ingredients depending what you have on hand. You can use clams instead of mussels, you can use onions or scallions instead of shallots, you can use chorizo instead of ham, you can add tomatoes or roasted red peppers, you can leave out the smoked paprika and really it will taste good as long as you’re using quality ingredients. So don’t stress if you tweak it to suit your needs, it’ll be great.

 Serves 2


  • 1 lb mussels, scrubbed clean
  • 2 tablespoons Extra Virgin Olive Oil, plus more for finishing
  • 4 garlic cloves, sliced thinly
  • 1 shallot, sliced thinly
  • 6 slices Serrano ham, torn into pieces
  • 1 teaspoon smoked paprika
  • 1/2 cup dry white wine
  • 1 tablespoon chopped flat-leaf parsley
  • Salt and pepper


  1. Heat oil in a large skillet over medium heat.
  2. Add garlic and shallot and cook until translucent.
  3. Add the smoked paprika and mussels.
  4. Cover and cook until mussels begin to open, about 4 minutes (throw out any mussels that don’t open).
  5. Add ham and a gentle sprinkle of salt and pepper.
  6. Shake the pan and continue to cook just long enough to warm the ham through and have the wine reduce a bit.
  7. Take the mussels of the heat and add parsley. Gently toss.
  8. Plate immediately and serve with a drizzle of olive oil and some crusty bread.

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