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 Mussels
and Serrano Ham - Mejillones con Jamon y fino de Jerez
A
mouthwatering tapas dish or starter using some of Spain's finest
ingredients.
You
will need:
1kg
fresh mussels
half onion, finely chopped
2 cloves garlic, crushed
2 tbsp olive oil
5 thin slices jamon Serrano
100ml dry fino sherry
Method
- Scrub
the mussels well, then pull out the beards and discard.
- Heat
the oil in a large frying pan and cook the onion and garlic
for five minutes until soft.
- Add
the ham and sherry and bring to the boil. Add the mussels and
cover.
- Allow
to cook for a couple of minutes, shaking the pan a few times
until all of the mussels have opened.
- When
all the mussels have opened, transfer to a large serving dish,
covering well with the sauce.
- Serve
immediately with fresh bread.
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