INGREDIENTS

1 bag Canadian Cove Mussels (2 lbs.)
2 tsp. tarragon
1/2 cup white onion, chopped
2 Tbs. olive oil
1/2 cup prosciutto, chopped
Dash of nutmeg
2 cloves garlic, chopped
Salt and pepper to taste
2 cups light cream

DIRECTIONS
Steam mussels in 1 inch of water, 2 Tbs. olive oil, 1 tsp. chopped garlic, and 1 tsp. tarragon until opened. Drain and remove mussels from shells. Cover immediately so mussels will remain moist. In sauté pan, cook onions in olive oil until soft. Add 1 Tbs. chopped garlic and 1/2 cup chopped prosciutto; stir. Add 2 cups light cream, 1 tsp. tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels. Serve immediately over linguine or your favorite cooked pasta.