A bowl of mussels in a creamy sauce garnished with parsley and lemon wedges. A spoon rests in the bowl. Slices of baguette ...

Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant menu item, right? But you can totally make ...

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those ...

Simmered with fennel, thyme, and a splash of white wine, this rich and silky chowder is perfect for soaking up with crusty bread.

Discard any mussels that haven’t opened. Pick the cooked mussels from their shells and set aside. To make the sauce, heat the rapeseed oil in a medium-sized heavy-based pot on medium-low heat.

Seaweed brings a subtle salinity to this mussel, clam, and cod–based chowder ... Presilla was included among Food & Wine's 40 best recipes in 2018. Key to its success is its creamy texture ...

Leave drippings in the pan and increase heat to high. Once very hot, add mussels, cider and butter. Stir to combine, then cover the pan. Steam until mussels just open, about 3 minutes. Quickly ...

Add the mussels, and the fresh cream ... He is the Head Chef at Bistro Des Arts. Share your recipes with us on [email protected] Tell us more about your favourite dishes or recipes at food@ ...

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...