The Cannery's Mussels

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I haven't cooked this recipe (i've had it though), but found a postcard tucked in a cookbook with the recipe on it; i got the postcard when i dined at the cannery in vancouver bc back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.

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Steps

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In a large skillet , over medium-high heat , heat up the oil.

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Add mussels to pan , then pour wine over.

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Cover and steam just until mussels open.

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Remove cover and add prosciutto , lemon zest and saffron to the skillet.

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Add both cream and butter to the skillet , stir , and cook until the liquid is reduced and sauce thickens.

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Stir occasionally.

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With a slotted spoon , remove mussels to 4 warmed soup plates.

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Taste sauce and add salt and pepper if you wish.

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Pour over mussels and serve with some great bread for dunking in the sauce.

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Ingredients

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canola oil, fresh mussels, dry white wine, prosciutto, lemon, zest of, saffron, whipping cream, unsalted butter, salt and black pepper