Mussels with Speck, Lemon and Oregano
Ethan Stowell loves mussels all year round, but he's particularly fond of the plump summer ones from Washington's Puget Sound. "I often grab a couple handfuls of mussels at the end of the night and cook them at home for a late-night snack," he says. Here he flavors the briny mussels with lemon juice, fresh herbs and speck, the salty cured ham.
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