Mussels with Speck, Lemon and Oregano

By BobD

Ingredients

• 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
• 2 pounds mussels, scrubbed
• 3/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped flat-leaf parsley
• 2 teaspoons finely chopped oregano
• Freshly ground pepper

Preparation

Step 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. 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. Remove the pot from the heat and stir in the lemon juice, parsley and oregano and season with pepper. Spoon the mussels and their broth into warm bowls and serve.