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

Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

Discard any mussels that do not open. This easy mussels recipe offers incredible richness with just a handful of carefully chosen ingredients. You’ll love the simplicity of steaming mussels in ...

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 ...

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 ...

The pasta should be quite thin, but still easy to handle without tearing ... Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium ...

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.

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.

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.

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.

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 ...