For mussels: Garum, chopped leek, cumin, passum, savory, and wine. Dilute this mixture with water and cook the mussels in it.

Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open.

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 ...

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 ...

In this lemony pasta dish from Andrea and Daniele Zazzeri, fresh mint and white wine help lift the briny flavors of mussels. Alfred Portale's version of Frutti di Mare features ingredients you'll ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...