Cover and steam for another 3 minutes, until mussels open. Uncover, then stir in butter, herbs, chili flakes and lemon juice. Once the butter has melted, season with salt and pepper.

A common listing on seafood restaurant menus, mussels are typically served swimming in mouthwatering broth. I love steamed ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

Need a break? Play the USA TODAY Daily Crossword Puzzle. “He’s going for a very high-end take on mussels,” commentator and ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat ...

Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. Clean and debeard the mussels. If any mussels are opened, tap them lightly ...