This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

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 ...

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

Harbor Fish sells Bangs Island Mussels for about $6.50 a pound ($12.99 for a two-pound bag) and Canadian farmed mussels from Prince Edward Island for between $3.49 and about $4 per pound.

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

Discard any mussels that do not open. This easy mussels recipe offers incredible richness with just a handful of carefully chosen ingredients. You’ll love the simplicity of steaming mussels in ...

Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. Heat a large, lidded saucepan and add the olive oil. Add the shallots and ...

plump mussels themselves, and you’ve got a sidecar right there of the equally delicious broth.” “It’s the ultimate one-pot dish if you like Maine seafood, and it’s super-easy,” said ...

Add the mussels and stock and bring to a simmer; cover and cook until the mussels open, 4 minutes. Stir in the crème fraîche. Off the heat, stir in the lemon juice, parsley, marjoram and crushed ...

Stir in the mussels, cover and steam until the mussels open, 7 to 10 minutes; discard any mussels that do not open. Stir in the chopped cilantro and the remaining 1 tablespoon of butter.

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 ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.