Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.

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

At 87 Ludlow, which focuses on Filipino-Spanish tapas, Aris Tuazon loves to "cook the mussels in a broth with some butter, garlic and panang curry, which has a spicy, zesty, coconut-y flavor." Panang ...

Melt the butter with the olive oil in a saucepan over a medium-low heat. Add the onion and garlic and cook for 3 minutes or until the onion is almost translucent. Pour in the wine and thyme and stir, ...

Mix the butter, garlic and parsley together and spread on ... increase the heat to high and boil for 3-4 minutes. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns ...

Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...

Nothing is better than enjoying freshly cooked mussels and clams, but they can easily be upgraded with a splash of beer. The shellfish already have a sweet, briny flavor that's enjoyed by itself or ...