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

Moules mariniere takes no time at all, and only requires a handful of ingredients. One stipulation though, is you buy good fresh and LIVE mussels. I used farmed, which are perfectly fine, but wild ...

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.

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 ...

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

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 ...