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.

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

Keep mussels in a small serving pieces ... Season with sugar and pepper and add peanuts. Stir well. 7. Add fish sauce and toss to distribute evenly and then serve with rice or noodles.

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.

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 ...

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.

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.

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.