Mussels With Speck, Lemon And Oregano

• 1/4 cup extra virgin olive oil
• 1 3oz of speck cut into 1/4 inch dice
• 3 garlic cloves, thinly sliced
• 2 pounds mussels, scrubbed
• 3/4 cup dry white wine
• 2 tablespoon fresh lemon juice
• 1 tablespoon finely chopped flat leaf parsley
• 2 teaspoons finely chopped oregano
• freshly ground pepper

1. In a large soup pot, heat the olice 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 mins. Remove the pot from the heat and stir in the lemon juice, parsley, and oregano season with pepper. Spoon the mussels and their broth into warm bowls and serve.

extra virgin olive oil, speck, garlic, mussels, white wine, lemon juice, flat leaf parsley, oregano, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/mussels-with-speck-lemon-and-oregano-50016436 (may not work)