It’s just what our bodies seem to crave this time of year. But home cooks don’t often think to make a big bowl of steamed mussels in rich, fragrant broth — one of the best and most ...

You don’t want to eat that. “When you’re served a big, aromatic bowl of mussels in their shells, the only way to tackle them is hands-on,” Nims says. Here’s how to dig in. Yes ...

Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. When cool enough to handle, pick the mussel meat from the shells and ...

Mussels are always impressive. You can buy them fresh from the supermarket and they take little effort to prepare. I have fried some spicy chorizo with spring onion to add extra flavour. Don’t ...

Finger bowls at the ready for a classy mussel recipe that packs a punch - serve with toasted baguette or sourdough. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds.