T he scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic ...

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 and saute, once soft add the mussels, shaking the pan. Once ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

Mussels can easily be an afterthought next to more fanciful seafood options like oysters and crabs. But the plump, briny bivalves can make for just as tasty a meal — often at an affordable price.

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 and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine ...

Add the garlic and bay leaf and gently sweat for a couple of minutes until fragrant and sweet. Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry ...

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 ...

Keeping it simple ensures you get the full flavour of your fresh catch. These mussels take on a slightly smoky flavour, which is heavenly when tossed through spaghetti with garlic and chilli.