In a large sauté pan over medium heat, add Roma® extra virgin olive oil and bring to temperature.
Add Peak® sliced garlic and mix until caramelized, then add Peak® yellow onion slices until translucent. Next add Roma® diced prosciutto, mix all ingredients and sweat until prosciutto becomes caramelized. Season to taste with Roma® crushed red pepper and oregano.
Add in Roma® mussels, diced petite tomatoes, and west creek chicken stock. Simmer these ingredients on low heat until flavors combine.
Add your Roma® fresh mozzarella cubes then stir until cheese melts into sauce. Adjust seasoning with salt and pepper if necessary.
Plate each portion by equally distributing ½ lb. of Roma® mussels and Prince of Naples sauce per bowl.
Garnish each bowl with Roma® grated parmesan and Peak® minced basil sprigs
