- 1kg/2Âźlb mussels
- 2 tbsp olive oil
- half onion, finely chopped
- 2 thick or 5 thin slices jamon or prosciutto, diced
- 100ml/3½fl oz dry white wine
- 3 tbsp sherry
- Scrub the mussels well, then yank out the little beards and discard.
- Heat the oil in a heavy frying pan and cook the onion for five minutes until soft.
- Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp the lid on tightly.
- 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.
- Serve warm or at room temperature.