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 ...

Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the ...

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

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 ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

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 ...

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