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 ... Add half of the parsley and the mussels ...

Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in ... add the cream and chopped parsley and remove from the heat. Spoon into four large ...

Charlotte Langley explains that, because canned mussels are fully cooked, you'll need to take a different approach when ...

In this recipe, the mussels are steamed with a sauce made from additional healthy ingredients, including bone broth, garlic and scallions. fresh citrus and chiles in the form of sriracha sauce. All-in ...

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 ...

came dripping in butter and spiked with chilli and garlic. Simple ... dishes for us have been the orange and green chilli-steamed mussels with mograbieh (see? It's a type of Lebanese semolina ...

Caldereta, a stew of seafood, parsley, fresh tomato ... waterfront restaurants dish out bowls of steamed mussels with white wine, the pastel-fronted bistros that line Sauzon’s harbour are ...