The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic and ...

A seafood feast can be ruined by gritty mussels, but this fate is easily avoided with proper cleaning. Here's a trick to help ...

Add the mussels, put the lid on pan and cook for ... Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on ...

Mussels are an excellent shellfish to make at home, but these seafood delights have a rugged beard on them that you'll need ...

Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the ...

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

Once the mussels are ready to cook, set to one side. Heat oil in a deep saucepan and add onion, garlic and chilli. Cook gently until softened. Stir in Thai green curry paste. Cook for another minute.

The mere sight of the claw pots (the tagines themselves) can ignite cravings for their traditional contents any time of year.

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.