These mussels, inspired by a visit to the Oyster Barn on Prince Edward Island, are cooked in a dry pot to take advantage of the liquor that the mollusks spill out during steaming. Serve them with ...

Keep a few boxes of these frozen mussels in garlic butter sauce on hand for last-minute dinners. Then you only have to pop them into the microwave seven minutes or cook them in a saucepan about ...

Ingredients. 1kg mussels. 1 small carrot. 1 onion. 1/2 leek. 2 garlic cloves, chopped. 1 bunch basil. 175g butter. salt and pepper. 75ml olive oil. 1 lemon. 250ml cream ...

Add the mussels, put a lid on the pan and steam for 3-4 minutes until the mussels open. Drain them in a sieve over a bowl and reserve the juice. Tip the juice back into the pan and reduce it over ...

Put mussels in a large steamer basket, cover and place over a pot or wok of boiling water. Steam for 4-6 minutes or until they open. Opened mussels can be removed from the steamer as they open.

Place the garlic butter coated mussels in the panko breadcrumbs and lightly press to neatly coat the exposed mussel. Return to the flat baking tray and bake in a preheated 190°C oven for 5-6 ...