Mussels with Speck, Lemon and Oregano

• Recipe by Ethan Stowell

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.

Ingredients

1. 1/4 cup extra-virgin olive oil
2. One 3-ounce piece of speck (smoked, cured ham), cut into 1/4-inch dice
3. 3 garlic cloves, thinly sliced
4. 2 pounds mussels, scrubbed
5. 3/4 cup dry white wine
6. 2 tablespoons fresh lemon juice
7. 1 tablespoon finely chopped flat-leaf parsley
8. 2 teaspoons finely chopped oregano
9. Freshly ground pepper

Directions

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.

Serve With

Warm, crusty bread.