Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels fro shells.
Cover immediately so mussels will remain moist.
In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir. Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels.
Serve immediately over linguine or your favorite cooked pasta.
Source: Recipe Courtesy of Rosemary Conners of Bangor, Maine; First Place Winner in the GEM Recipe Contest; and The Great Eastern Mussel Farms, Inc.
