Mussels - the main ingredient, providing a rich and briny flavor that forms the base of the dish. Butter - adds richness and depth to the sauce. Garlic - infuses the dish with the garlic flavor ...

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 mussels are eaten on the half shell. If you’re making a lot for friends, get everyone involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you ...

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

This is the kind of recipe you’re going to want to reach for any time you’re craving shellfish. This spicy mussels recipe was designed as the star of a no-stress seafood menu. Although I first ...

Ideally you should use large mussels in this Corsican recipe, but you can’t always guarantee they will be big here in the UK. You can double up two mussels into one shell if necessary.

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 ...

"In this weekend’s recipe, I’ve used some of this kale as the base for a vivid green sauce to serve with mussels." "Served on thick-cut slices of sourdough toast, this recipe is perfect for a ...

These make fantastic finger-food. Heat a large saucepan, add the wine and onion, place the lid on and cook until the onion is soft, then add the mussels. Replace the lid and steam until the ...

He’ll be making a typical Sardinian pasta dish - Spaghettini with mussels, tomatoes and white wine. Scrub the mussels under cold running water. Rinse away grit and remove barnacles with a small ...