clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Steamed mussels with prosciutto and garlic (Paleo, AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 4 servings 1x


This dairy-free recipe for steamed mussels packs flavor and nutrition and is super-easy to make!


  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped onion
  • 3 minced garlic cloves
  • 4 slices prosciutto, cut into bite sized strips
  • 1/2 cup bone broth, preferably homemade
  • 34 pounds mussels, scrubbed as needed
  • chopped fresh chives or parsley for garnish
  • lemon wedges for serving


  1. Over medium heat, heat the oil in a pan with a tight fitting lid that is large enough to hold all of the mussels in no more than a double layer.
  2. Add the onion and garlic and cook until they begin to soften, about five minutes.
  3. Add the prosciutto, broth, and mussels. Increase heat to high, and cover.
  4. After about 3 minutes, check the mussels. If all or most of the mussels have opened up, turn off the heat. If most have not opened, replace lid and cook for another 3-5 minutes.
  5. Scoop the mussels into a serving bowl. Use a slotted spoon to remove the prosciutto and scatter it over top. Use a ladle to pour the accumulated liquid over top the mussels, leaving behind any sediment in the bottom of the pan.
  6. Garnish with herbs and serve with lemon wedges.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Entree