Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels ...

To prepare pasta with mussels and saffron, first take care of the cleaning of the mussels. Scrape the shell with the back of a knife or a scouring pad to remove all impurities. Then pull away the ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

These beer-battered mussels are offset nicely against the walnut ... in Auckland - in Newmarket and Dominion Road. Although the recipe here serves four, Ali confesses he could eat the lot himself!

To get the al dente perfect bite, cook the pasta 1 minute less then instructed ... Salt 0.6g Wash the clams and mussels under cold water, discard broken ones and any that do not close when tapped ...