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 ...

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 ...

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 ...

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

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.

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

Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...

Mirin If you’re a fan of mussels, then you’ve probably tried them steamed in white wine. But for this recipe, the mussels are steamed in mirin, a subtly sweet, Japanese rice wine. Mirin has ...

Ensure that any of the mussels are not open prior to cooking or have broken shells. 2. Heat a pot with cooking oil and then sauté the shallots and garlic. Fry the aromatics until it is golden in ...

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 ...