Marinate steamed mussels in Chinese Shaoxing wine, rice vinegar, and Szechuan peppercorns for a surprisingly delicious and ...

Mussels - the main ingredient, providing a rich and briny flavor that forms the base of the dish. Butter - adds richness and depth to the sauce. Garlic - infuses the dish with the garlic flavor ...

A delicious recipe from France for mussels in cider sauce. Clean the mussels with a brush under running water; remove their beards. Throw away any open mussels that don't close when you tap them ...

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

Scrub each mussel with a rough brush under running water and then scrape off the hair or beard with a knife. An alternative ...

Stir regularly, encouraging the anchovies to melt into the sauce. Meanwhile, cook the pasta until al dente (about 10 minutes). 6 minutes before the pasta is ready, open the pouches of mussels and ...

U.K. retailer Waitrose claims it is the first grocer to offer sustainably sourced mussels from Scotland’s Shetland Islands ...

Mussels are emerging as a popular choice among seafood lovers in the UK this Valentine’s Day, challenging oysters as the top ...

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 ...