T he scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic ...

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 and saute, once soft add the mussels, shaking the pan. Once ...

Mussels are an excellent shellfish to make at home, but these seafood delights have a rugged beard on them that you'll need ...

Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high. When the oil shimmers, add the garlic and ...

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

Once the mussels are ready to cook, set to one side. Heat oil in a deep saucepan and add onion, garlic and chilli. Cook gently until softened. Stir in Thai green curry paste. Cook for another minute.

capers and garlic for 2-3 minutes. Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the ...

Discard any mussels that have not opened ... Discard the parchment, then cool completely. Garlic confit is an extremely handy ...