Begin by cleaning the mussels. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the ...

Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices - slightly stale is best as it will hold together better.

Begin by cleaning the mussels. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the ...

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those ...

This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic ...

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. Bread to ...

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

Everybody in the Far North knows our mussels are the best – and so it has proven for Houhora company The Kutai Guy, striking ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

• Defrost the mussels and set in a strainer to drain excess liquid. • Place red peppers on an open flame and char on all sides • Strip the black charred skin, remove seeds and dice.