Add the stock and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the pan. Cover the pan with a lid and steam the mussels for ...

Add the ‘courgetti’ pasta and stir-fry for 2–3 minutes, until al dente, taking care not to overcook them. Remove from heat. To make the creamy mussels: heat the butter until melted for 1 minute. Add ...

Cover and steam over a high heat for a few minutes until the liquor releases into the sauce and all the mussels have opened. Remove the mussels. Discard any that do not open. Pour in the stock and ...

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 ...

These grilled mussels with garlic and parsley butter make a delicious starter and they look impressive too. This recipe, known as mouclade in France, is traditionally made with shallots, white wine ...

Put a lid on and increase the heat; cook on medium heat for about 5 minutes, until the mussels open. Remove the mussels from the pan and discard any that didn’t open. Lower the heat again, add the ...

But you can totally make these restaurant-quality mussels right at home! Steamed in flavorful aromatics like leeks and shallots and drenched in a creamy white wine sauce, these mussels have so ...

They taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix. Get creative with our collection of mussel recipes, celebrating the best of these beautiful ...

Add the baby marrow and stir-fry for 2–4 minutes, or until cooked and still al dente – take care not to overcook. Set aside. To make the mussels, sauté the garlic in the garlic butter for 1 minute.

The recipe starts with a base of arborio rice that's stirred slowly with gradually added white wine and warm chicken stock, which gives the rice its perfect, creamy consistency. Once it reaches an al ...