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

Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant menu item, right? But you can totally make these restaurant-quality mussels right at home! Steamed in flavorful ...

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 ...

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

Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. For mussels ...

Mussels can easily be an afterthought next to more fanciful ... and harissa aioli version ($26) or bolognese sauce-covered option with crispy capers ($26).

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.

Steve prepared a very simple Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...

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.