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 ...

the mussels are eaten on the half shell. If you’re making a lot for friends, get everyone involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you ...

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

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

This is the kind of recipe you’re going to want to reach for any time you’re craving shellfish. This spicy mussels recipe was designed as the star of a no-stress seafood menu. Although I first ...

These make fantastic finger-food. Heat a large saucepan, add the wine and onion, place the lid on and cook until the onion is soft, then add the mussels. Replace the lid and steam until the ...

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.

It’s just what our bodies seem to crave this time of year. But home cooks don’t often think to make a big bowl of steamed mussels in rich, fragrant broth — one of the best and most ...

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.