Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on ...

Scrub each mussel with a rough brush under running water and then scrape off the hair or beard with a knife. An alternative ...

Cultivated mussels are much easier to clean than wild ... and veggies in oil or butter to form an aromatic base -- think ...

Wash the mussels in cold water. Discard any open mussels. Fry the shallots, until translucent along with the garlic. Place the mussels, bay leaf and cider into a large pot. Add the onion and ...

Throw away any open mussels that don't close when you tap them with your finger. They could be dead already and inedible. Cut any green off the shallots, and peel off their outer skin. Cut them ...

Discard any that fail to open fully. Mussels are delicious with a wide array of flavours. Steaming them in vermouth or white wine - along with shallots, garlic and a few herbs - is traditional in ...

Researchers from the Qingdao Institute of Bioenergy and Bioprocess Technology (QIBEBT) and the Institute of Oceanology, both ...

Sautée shallots, leeks and celery in bacon fat just ... Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open. 9. Add cod, smoked cod and scallops, and heat through ...

DIRECTIONSCombine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole. Cover and turn the heat to high. When steam arises from the top, shake the pan once or ...