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Spanish "Style" Mussels

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Spanish "Style" Mussels recipe
photo by:kraft
time
prep:
15 min
total:
24 min
servings
total:
12 servings
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What You Need

2
Tbsp.  olive oil
4
slices  OSCAR MAYER Smoked Ham, chopped
1/2
large   white onion, sliced
2
cloves  garlic, minced
1
can   (10.5 oz.) chicken broth
3
lb.  mussels, scrubbed, beards removed
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.   chopped Italian parsley

Make It

HEAT olive oil in large heavy saucepan or Dutch oven on medium heat. Add ham, onions and garlic; cook 5 min., until lightly browned and tender.

ADD broth; bring to boil. Stir in mussels; cover. Cook 4 to 5 min. or until all mussels have opened. (Discard any unopened mussels.)

REMOVE from heat. Stir in sour cream and parsley; mix well. Serve immediately.

Kraft Kitchens Tips

Food Facts
Mussels are sold live in net bags or frozen in the shells. If purchasing live mussels, tap shells lightly to make sure the shells close tightly. Mussels can also be bought individually at seafood markets.
How to Clean Mussels
Wash mussels under cold running water, pulling or scraping off the "beards" that are attached at the bottoms of the shells.
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