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Recipe for :

Mussels and Serrano Ham - Mejillones con Jamon y fino de Jerez

This recipe for Mussels and Serrano Ham has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

A mouthwatering tapas dish or starter using some of Spain's finest ingredients.

Ingredients for Mussels and Serrano Ham

1kg fresh mussels
half onion, finely chopped
2 cloves garlic, crushed
2 tbsp olive oil
5 thin slices jamon Serrano
100ml dry fino sherry

How to make Mussels and Serrano Ham

  • Scrub the mussels well, then pull out the beards and discard.
  • Heat the oil in a large frying pan and cook the onion and garlic for five minutes until soft.
  • Add the ham and sherry and bring to the boil. Add the mussels and cover.
  • Allow to cook for a couple of minutes, shaking the pan a few times until all of the mussels have opened.
  • When all the mussels have opened, transfer to a large serving dish, covering well with the sauce.
  • Serve immediately with fresh bread.

Mussels & Serrano Ham

Orce Serrano Hams

Published with permission of Orce Serrano Hams