Mussels with Speck, Lemon and Oregano

Mussels with Speck, Lemon and Oregano

INGREDIENTS

• 2 pounds Pier 33 Whole Mussels in White Wine Sauce​
• 1/4 cup extra-virgin olive oil​
• One 3-ounce piece of speck (smoked, cured ham), cut into 1/4-inch dice
• 3 garlic cloves, thinly sliced​
• 3/4 cup dry white wine​
• 2 tablespoons fresh lemon juice​
• 1 tablespoon finely chopped flat-leaf parsley​
• 2 teaspoons finely chopped oregano​
• Salt and pepper to taste​

INSTRUCTIONS

1. In a large soup pot, heat the olive oil. Add the speck and garlic and cook over moderate heat until the garlic is tender, about 4 minutes.
2. Add the mussels and wine and bring to a simmer. Cover and cook over moderately high heat until the mussels have opened, about 5 minutes.
3. Stir in the lemon juice, parsley and oregano and season with salt and pepper to taste.
4. Spoon the mussels and their broth into warm bowls and serve.