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.
capers and garlic for 2-3 minutes. Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the ...
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 ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
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.
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 ...
Reserve the cooking liquid. Discard any mussels that remains closed. In the same pan, heat the oil over a medium heat. Add the garlic and fry until it begins to sizzle. add the tomatoes and ...