T he scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic ...

To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once ...

Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high. When the oil shimmers, add the garlic and ...

After proper cleaning, your mussels are primed and ready to use. My favorite is steamed in a white wine and garlic sauce with loads of crusty bread to sop up all the briny broth, a meal so ...

Add the garlic and bay leaf and gently sweat for a couple of minutes until fragrant and sweet. Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry ...

Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel ...

Discard any mussels that have not opened ... Discard the parchment, then cool completely. Garlic confit is an extremely handy ...