Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions. Take the mussels out of the pan just as ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
After 5 minutes, add the garlic (if using) and the dried red chilli flakes ... open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high ...
Do not allow the mixture to come to the boil and keep an eye on it to stop the sauce from splitting. Season with salt and pepper and add the lemon juice and half of the parsley. Add the mussels ...
My mussels in white wine cream sauce is perfect to make on date night ... Then add in the butter, thyme, salt, pepper, and red pepper flakes and cook until the butter is melted.