Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions. Take the mussels out of the pan just as ...

When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer, whisking. Add the mussels and cover pot, and let steam until opened.

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 ...

It’s fine, though, if a bit of meat sticks to the outside of the shells--in fact, that’ll help flavor the sauce. as you fill the mussels, place them in a big bowl. When you're done ...

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 ...

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

Cover the pan and allow the mussels to steam open. Continue cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify. Add salt to taste, the herbs, red crushed chili ...

My mussels in white wine cream sauce is perfect to make on date night ... Then add in the butter, thyme, salt, pepper, and red pepper flakes and cook until the butter is melted.