Mussels a la Maddux

1 tablespoon canola oil
2 lbs PEI mussels, thoroughly scrubbed and cleaned
1/3 cup dry white wine
1 ounce prosciutto, diced
1/2 teaspoon freshly grated lemon, zest of
1 pinch saffron (optional, but good)
3 tablespoons whipping cream
2 tablespoons unsalted butter
salt and black pepper


Heat oil in a large pan.
Add mussels to pan, then pour wine over.
Cover and steam just until mussels open.
Remove cover and add prosciutto, lemon zest and saffron to the skillet.
Add both cream and butter to the pan, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
Salt and pepper to taste. Pour over mussels.