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 ...

For smoked mussels you can't go too wrong blitzing them in a food processor with cream cheese, a few snipped chives and sweet chilli sauce to make a delicious dip to have with corn chips or ...

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.