Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.

A seafood feast can be ruined by gritty mussels, but this fate is easily avoided with proper cleaning. Here's a trick to help ...

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

Mix the butter, garlic and parsley together and spread on ... increase the heat to high and boil for 3-4 minutes. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns ...

At 87 Ludlow, which focuses on Filipino-Spanish tapas, Aris Tuazon loves to "cook the mussels in a broth with some butter, garlic and panang curry, which has a spicy, zesty, coconut-y flavor." Panang ...

Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...

If you opt for clams instead of mussels, look for ones about 1½ inches ... and thyme until the butter is melted and the ...