Creamy and with a subtle earthiness, beer infuses the clams and mussels with wheaty notes while embracing the natural sweetness of the seafood. Bearing such a delicate flavor, clams and mussels should ...

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

There’s no need for any salt here as the clams and mussels are packed full of sea salt. Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning ...

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick. Unless you know how fresh they are, always eat mussels on the ...

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!

Add the mussels and cover pot, and let steam until opened. During the last, minute of cooking, add cilantro and basil. Serve in bowls with slices of baguette or French rolls for dipping.

Depending on the recipe, a 2-pound bag of P.E.I. mussels can fill a stock ... want to use a flavorful liquid like wine, beer, or stock for building the broth. Once boiling, place a lid on the pot to ...