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

Fry the aromatics until it is golden in colour. 3. Add the mussels, and the fresh cream, salt and pepper and cover the pot for a few minutes, until all the mussels are open and cooked. This should ...

Next, add the cream; bring to ... wild garlic and bring the sauce back to the boil. Taste the broth, season, and serve with crusty bread. Begin by cleaning the mussels. Fill a large bowl with ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

This extra-light sauce elevates the various sea creatures of the dish — mussels, clams ... might be aghast at suggesting tomato sauce over creamy white sauces. Dairy sauces are no doubt ...

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 ...

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.

including three types of fish as well as mussels, plus pickled cabbage (sauerkraut) and the signature French sauce beurre blanc, a creamy butter sauce made with wine and vinegar. While not ...

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 ...

For smoked mussels you can't go too wrong blitzing them in a food processor with cream cheese, a few snipped chives and sweet chilli sauce to make a delicious dip to have with corn chips or ...