These Southern-Style Mussels get their flavor from country ham and a kick from jalapenos
About the recipe
Served in its own broth and with crusty bread for dipping, this blend of mussels, country ham and greens makes for a quick dinner full of flavor.
Serves: 2 to 4
Hands On Time: 25 minutes
Total Time: 25 minutes
2 tablespoons unsalted butter
6 ounces country ham, diced
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
1 (12-ounce) lager-style beer
2 tablespoons apple cider vinegar
Large handful hearty greens, such as collards, mustard or turnip
1 red fresno or jalapeño pepper, sliced
2 pounds mussels, scrubbed and de-bearded
Salt and freshly ground black pepper
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. When the butter is foamy, add the country ham, onions and garlic. Cook, stirring frequently, until the onions are translucent, 5 to 7 minutes. Increase the heat to high, add the beer and vinegar, and bring to a rapid simmer. Continue to simmer until the mixture has reduced to 1/2 cup.
Stir in the greens and fresno chile and continue to cook until the greens begin to soften. Add the mussels and remaining tablespoon butter. Season with salt and pepper and continue to cook until the mussels begin to open, 5 to 7 minutes. Remove from the heat and discard any mussels that don’t open.
Serve the mussels in their broth with the crusty bread.