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.

A seafood feast can be ruined by gritty mussels, but this fate is easily avoided with proper cleaning. Here's a trick to help ...

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 ...

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

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 ...

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, ...

Wash the mussels (if using), put into a shallow ... Flash under the grill if necessary to brown the top. Serve with garlic or parsley butter. To make the roux, melt the butter and cook the flour ...

If you opt for clams instead of mussels, look for ones about 1½ inches ... and thyme until the butter is melted and the ...

Add the mussels ... drained butter beans (large white beans), 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 3 tablespoons chopped onion, 2 tablespoons chopped fresh parsley or chives, 1 ...