Add the thyme and cider, then cook until the liquid is reduced by half. Add the stock and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped.

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

Some fishmongers sell their mussels debearded. But if you’re mussels have a little, hair-like clump of fibers on the side, ...

The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Clean the mussels by thoroughly scrubbing them under plenty of running ...

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

I like mussels and often buy marinated ones in a pottle of water to snack on. I would like to cook them in dishes but how do they perform and what type of dishes are they best with? Thanks ...

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 the pot a gentle shake and cook undisrupted for ...

Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the ...

Freshwater mussels are some of the planet's most fascinating and underappreciated animals. With their beautifully colorful shells, diversity of shapes and interesting adornments — including ridges, ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil, pancetta, and onions in pan; cook 3–4 minutes, stirring occasionally, or until onions are tender. Zest/grate orange peel (no ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.