Remove from the pan and drain on kitchen paper. 11. Remove the mussels from the packaging and place on kitchen paper to remove excess moisture. Heat the oil in a pan over a high heat until smoking.

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Pansit Malabon, thick rice noodles topped with a yellow-orange sauce and lots of seafood, is a staple in Pinoy tables.

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For an appetizer, you’ll want something easy to eat, and a smoked salmon dip is the perfect choice. Chef Jyll gives her take ...

When you see how Longshore plates its mussels, you’ll wonder why you don’t see it done that way more often. Oysters, mussels’ more successful cousin, are parsimoniously shucked and arranged on artful ...

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Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and ...

1. Rinse the mussels, discarding any that are open or have broken shells. 2. Pound the garlic, ginger and salt using a mortar and pestle to form a paste. Mix in the curry powder. 3. Heat the oil in a ...