Ingredients
1/4 cup extra virgin olive oil
1 3oz of speck cut into 1/4 inch dice
3 garlic cloves, thinly sliced
2 pounds mussels, scrubbed
3/4 cup dry white wine
2 tablespoon fresh lemon juice
1 tablespoon finely chopped flat leaf parsley
2 teaspoons finely chopped oregano
freshly ground pepper
Preparation
In a large soup pot, heat the olice 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 mins. Remove the pot from the heat and stir in the lemon juice, parsley, and oregano season with pepper. Spoon the mussels and their broth into warm bowls and serve.
