Mussels with Serrano Ham

So, I am a bad blog parent and even though I said that I would put the recipe for last Sunday's meal up on Monday, it is now Sunday again and it's not there. How did this not get done? This is the eternal question. Where does the time go? At any rate, here it is at last.

Mussels with Serrano Ham

from the Gourmet Today cookbook

2 pounds mussels scrubbed and debearded

1/3 cup evoo

2 1/2 Tablespoons sherry vinegar

1 teaspoon Dijon mustard

1/2 teaspoon finely chopped garlic

1/8 teaspoon freshly ground black pepper

2 (1/8 inch thick) slices serrano ham cut into 1 inch long matchsticks

1/3 cup sliced almonds toasted

1/4 cup drained bottled piquillo peppers finely chopped

2 Tablespoons chopped flat leaf parsley

Cook mussels in a dry 3-4 quart heavy pot, tightly covered over med high heat until they open wide (about 4 minutes), give a stir after about 3 minutes. Transfer open mussels to a baking sheet with a slotted spoon. Discard any mussels that aren't open after 8 minutes of cooking. Reserve mussel juice in pot. When mussels are cool enough to handle, detach from shells and discard half of each shell. Whisk together oil, vinegar, mustard, garlic, salt and pepper in a large bowl. Add rest of ingredients, including mussels and 3-4 Tablespoons of the reserved mussel juice and toss until mussels are coated. Arrange mussel shells attractively on a platter, spoon one mussel with some dressing into each shell and serve.

Delicious!