Mussels, a true treasure from the sea, win over taste buds with their intense flavor and versatility in the kitchen. Besides ...

Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. Clean and debeard the mussels. If any mussels are opened, tap them lightly ...

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 ...

plump mussels themselves, and you’ve got a sidecar right there of the equally delicious broth.” “It’s the ultimate one-pot dish if you like Maine seafood, and it’s super-easy,” said ...

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 ...

1. Pan-fry frozen garlic-and-herb mussels and frozen prawns in the herb butter for 5 minutes. 2. Add the fish or chicken stock and cook for 5 minutes over a medium heat. Serve with toasted baguette ...

4. Serve the mussels straight from the oven with a crisp Greek salad, dolmades, fried halloumi and toasted pita breads. Find more Mediterranean recipes here. Woolies’ Mediterranean range has expanded ...

Harbor Fish Market co-owner Mike Alfiero noted that between the volume of the mussel harvest and the fact that they grow so quickly, mussels cost much less than slower-growing shellfish like ...

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

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.

There are many ways to make mussel fritters but the one I like best uses this simple fritter batter and raw mussels. They have a delicious lightness to them and somehow just taste fresher.