Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel ...

My son probably eats three. ... He loves ham. Oeuf sur plat is ham, sliced Bayonne French ham, a lot of butter, cracked eggs, steam roasted." He went to further describe his son, saying ...