Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot ... Add the butter, shaking the pan to emulsify.
Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...
It is also famous for its rope-grown mussels (moules de bouchot), as are many places along the coast of Normandy and the Somme. This recipe features crème fraîche, butter and cider which are ...