Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp ...

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 ...

A final couple of rinses will ensure a sand-free meal. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to ...

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

It's not every day that most of us are shopping for or cooking clams and mussels. Perhaps you're planning on doing a Feast of the Seven Fishes or want to prepare a classic cioppino. No matter the dish ...

Cooking with alcohol can get pretty nuanced, so an expert is here to remind us to always choose a dry white wine when it ...

I like mussels and often buy marinated ones in a pottle ... Leave to settle for 20 minutes, then give a good mix and fry dessertspoonfuls in a mixture of sizzling butter and olive oil until ...

“It’s like a prize at the end of the bowl.” Convenient, affordable, quick-cooking, nutritious and delicious, steamed mussels tick just about all the boxes for a delightful weeknight dinner ...

Delight in the perfect pairing of tender mussels, fragrant garlic, and a rich white wine sauce 1 In a large, deep frying pan, heat half the oil on high. Add the breadcrumbs and cook for 3-4 minutes, ...

You should still be able to see chunks of herbs. While the fish is frying, bring a small saucepan of water to a simmer and add the mussels. Remove the mussels as soon as they open and pick the ...