This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. Heat a large pan with a lid over a high heat.

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 ...

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

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.

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.

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.