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

And as the steaming liquid heats, it warms your home with the aromatics of garlic ... cook until all the mussels are open, about 4-5 minutes. (They may open sooner.) Remove from heat. Drizzle with ...

To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot ... red crushed chili flake and lemon zest. Transfer the mussels ...

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...

I like mussels ... either a chilli sauce or tamarillo chutney. You can also make a good pasta dish for four. Caramelise 2 red onions, ½ chopped red chilli and 4 cloves sliced garlic in 2 ...