But you can totally make these restaurant-quality mussels right at home! Steamed in flavorful aromatics like leeks and shallots and drenched in a creamy white wine sauce, these mussels have so ...

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

Do not allow the mixture to come to the boil and keep an eye on it to stop the sauce from splitting. Season with salt and pepper and add the lemon juice and half of the parsley. Add the mussels ...

There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide ...

Definitely order the pound of steamed mussels with creamy wine butter sauce. The Gabor Brothers have been serving up homestyle Italian fare on Main Street in Layton since long before it was trendy.

prawns and mussels, then spoon over a little more of the sauce. Serve immediately. Mashed potato can be made in advance. Boil and mash, but do not add the milk, cream and butter. You can chill the ...

This is a classic way to cook mussels - white wine, a bit of cream and the juices from the shellfish make a delicious sauce. Big bits of crusty bread to mop up the juices are a must.