Pasta (linguine) with mussels in a white wine & butter sauce, garlic, tomatoes & fresh chilli is the perfect quick shellfish pasta dinner. Mussels are a wonderfully cheap way to get more shellfish ...

1 Combine the ingredients to make the garlic butter and set to one side. Remove the open lids from the mussels and loosen the mussel in the bottom shell. Place on a lined grill pan and spoon the ...

pounds fresh mussels, washed and scrubbed (if frozen, thaw before using), low-sodium vegetable broth, butter, garlic cloves, minced, finely chopped rosemary leaves (from about 1 sprig), panko crumbs, ...

When cool enough to handle, remove one half of the shell from each mussel. 3. Melt the butter in a small pot, then add the garlic. Cook gently for 1 minute. Remove from the heat, then stir in the ...

Stir in the garlic and rice, adding a little more oil if necessary ... until the rice is tender and the liquid absorbed. Add the mussels as well as the remaining contents of the sachet, again cover ...

pounds fresh mussels, washed and scrubbed (if frozen, thaw before using), low-sodium vegetable broth, butter, garlic cloves, minced, finely chopped rosemary leaves (from about 1 sprig), panko crumbs, ...

Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any ...

Heat the oil and butter in a large sauté pan and add the ... for 5-8 minutes or until the mussels have opened. Discard any mussels that don’t open. Mayonnaise: Combine the mayonnaise and garlic in a ...

For the aïoli, peel the garlic and remove the central green germ ... Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly ...

18 mussels in the shell 3 T white wine 1/2 cup fresh cream 1 t salt For the flavoured butter, blend: Place a small saucepan ... Cook’s note: Serve with chips and garlic mayo or proper aioli and a good ...

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

Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.