Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

Add the garlic and bay leaf and gently ... Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give ...

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.

The mussel dishes Sholl and Loreg serve at their restaurants riff off the crowd-pleasing French classic, moules marinières, which is basically mussels steamed in white wine with garlic ...

Mussels in a buttery white wine and ... ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume ...

Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped ...

Mussels and fries, or moules-frites, a popular dish served in France and Belgium where mussels are steamed in a fragrant ...

Mirin has acidity, similar to a dry white wine, but it has a slightly ... But this Thai-inspired version of steamed mussels layers flavor with garlic, cilantro and just a kiss of spicy sriracha.