Steamed Mussels with Ham, Shallots, and Garlic

Moules Paysanne

Preparation info
  • Serves

    2 to 3

    as a First Course
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a very simple and quickly made dish. I first tasted this dish in the city of Pau, the capital of the Béarn. What impressed me most, I think, is how well mussels and ham go together, despite the fact that both are rather salty. The soft fresh white bread crumbs seemed to swallow up the excess salt and kept the dish light.


  • 3 tablespoons unsalted butter
  • 1 ounce jambon de Bayonne, prosciutto, or Serrano ham, cut into thin matchsticks


  1. Preheat the oven to 250°F. In a large nonreactive skillet, melt 1 tablespoon of the butter over moderately low heat. Add the ham and shallots and