- 3 lbs mussels, scrubbed and cleaned
- 1/3 cup extra virgin olive oil
- 4 oz Serrano ham, diced
- 1/2 tsp red pepper chili flakes
- Pinch of paprika
- 4 large cloves garlic, minced
- 3/4 cup dry white wine
- 1/2 cup water
- 2 Tbsp chopped parsley
Heat oil in a large skillet, add ham and cook until almost crispy.
Add red pepper flakes, paprika and garlic. Stir until garlic is softened and aromatic (about 30 seconds). Do not let the garlic burn.
Add the wine and heat for 1 minute. Add the water and bring to a simmer (about 2 minutes).
Add the clams evenly throughout the pan. Cover and cook over high heat for 6 - 8 minutes until the shells open.
Uncover and remove the clams. Let the broth cook down slightly (about 2 minutes). Pour broth over clams.
Sprinkle parsley and serve with a side of toasted bread.
Note: Buy the freshest clams and keep cool until use. Discard any open clams before cooking.