For this recipe you will need a food processor or a stick blender ... Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 ...

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 ...

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 ...

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 satisfying seafood dishes for cold weather — though it's something ...

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

There are many ways to make mussel fritters but the one I like best ... Once open, cut out the flesh, place in a food processor and blend up or chop them by hand. Of course you can serve these ...

But here’s some more information on the recipe’s slightly more exotic ingredients: The main ingredient in this mussels dish is, obviously, mussels. If you’ve never cooked mussels before ...

Do this just before cooking; mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

An error has occurred. Please try again. With a Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active subscriptions ...

This luxurious mussel soup topped with homemade croutons is a real treat. It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for ...

1. In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells.