Stuff the mussels: For each mussel ... Recipe courtesy of A Girl and Her Pig: Recipes and Stories by April Bloomfield/Ecco, 2012.

Now, decades later, he is publishing, “Mussels: An Homage in 50 Recipes,” a cookbook that also doubles as an ode to the ...

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 ...

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 ...

I’m very lucky to live near the sea, so I can nip down to the beach or estuary and gather sea beet, sea purslane, sea aster and samphire when it’s in season, but you can find samphire in the big ...

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

Steve prepared a very simple Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.

Char the peppers on all sides in a skillet while mussels cook, set aside when down. To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat.

It comes from a cookbook with a difference: acclaimed food photographer David Loftus’s collection of recipes from his travels ... Try these mussels for a quick, delicious midweek dinner.

What do you get when you combine oven-baked mussels and sugar beets in a kitchen blender? No, it isn’t some new smoothie cleanse or fad diet. It’s an experimental new recyclable 3D printing ...

Mussels have been a constant in our lives. The ones we are used to getting in Maketu are usually about the size of your forearm, but we used regular-sized green-lipped mussels for this particular ...

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.