Rinse the cleaned mussels in a colander and refrigerate until just before cooking. To make the creamed wild garlic, begin by sweating the sliced onion and garlic in the rapeseed oil for five ...

This will create a rich base for your baked mussel recipe. Once the butter has melted, add the minced garlic to the skillet. Cook the garlic for about 1 minute, stirring frequently to prevent it ...

Mussels The main ingredient in this mussels dish is, obviously, mussels. If you’ve never cooked mussels before, be prepared for a little prep. (See my notes above on prepping your mussels. Once ...

Place the picked mussels in the shells on a flat baking tray. To make the garlic butter, combine the room temperature unsalted butter, minced garlic, juice and zest of lemon and finely chopped ...

For the aïoli, peel the garlic and remove the central green germ ... Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly ...

Meanwhile, make the mussels Preheat oven to broil with oven ... about 15 minutes, adding garlic to baking sheet halfway through broiling. Place bell peppers, onion, and garlic in a bowl, and ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

Mussels are delicious with a wide array of flavours. Steaming them in vermouth or white wine - along with shallots, garlic and a few herbs - is traditional in some European countries. Or try them ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

Remove thyme and rosemary stems, Add tomatoes, onion, scallion, and garlic, and let cook until even thicker. • Remove pepper, add mussels, toss in the sauce, and over medium heat cover ...