For the Thai coconut mussels, crush the garlic, galangal, lemongrass, lime leaves, shallots, palm sugar, fish sauce and vegetable oil in a pestle and mortar to a paste. Heat a lidded wok over a ...

The lucky thing of living in Marlborough is getting 'fresh as' green lipped mussels! I love thai flavours and even more so with fresh seafood. This recipe I came up with at the drop of the hat and ...

This spicy mussels recipe was designed as the star of a no ... salty and addictive. It’s sold in Thai markets, Asian grocers and some mainstream grocery stores with a good international foods ...

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

If you don't like crabs (or find them too much work to eat), buy fresh clams or mussels and steam them instead; you can even use raw oysters. The fish fillets should be whatever is fresh and ...

Add the mussels and cover pot, and let steam until opened. During the last, minute of cooking, add cilantro and basil. Serve in bowls with slices of baguette or French rolls for dipping.