Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes.

The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Clean the mussels by thoroughly scrubbing them under plenty of running ...

Steam open on a medium heat with the wine, herbs and spring onions. Take the mussels out of the pan just ... to make your food experience the best it can possibly be. We know that you love to ...

Add the onion and garlic and cook for 2 to 3 minutes, then add the mussels and white wine. Place a lid on the pan and cook for ... Serve with plenty of good crusty bread to mop up all the delicious ...

Place the mussels in a large saucepan and pour over the wine. Cover and cook over a high ... arrange the remaining mussels on top and sprinkle with the grated bottarga (if using) ...

For the best quality, go for fresh mussels ... For The Mussels For The Cream Sauce Mussels in white wine cream sauce are a decadent meal that go well with any side dish that will help to soak ...

An epicurean delicacy, ideal as an appetizer, but also as a first course, in the middle of the summer, is steamed mussels with white wine.

2. Sauté chopped shallots and garlic in olive oil in a pot. Add mussels and white wine. Cover the pot with a lid and steam until the mussel shells open. 3. Garnish with chopped parsley and serve with ...

Once again, Five Fish edges out the Shoe Shop for Best Mussels. These best bivalves beat the Shoe Shop’s by a shell. What’s the attraction? No one at the Fish is talking, but I’ll bet it’s got ...

In a large skillet with fitted cover, melt butter over a medium heat. When fully melted add mussels, water, white wine, scallions, garlic, basil, and the juice from lemon wedges. Cover and let cook ...