Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.

For the aïoli, peel the garlic and remove the central green germ ... Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly ...

Mussels The main ingredient in this mussels dish is, obviously, mussels. If you’ve never cooked mussels before, be prepared for a little prep. (See my notes above on prepping your mussels. Once ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

Discover the ultimate grilled mussels! Steamed with vermouth and garlic, then coated in a flavorful herb butter, these mussels are grilled to perfection for a delicious seafood treat.

An average of 4.0 out of 5 stars from 1 rating ...

A seafood feast can be ruined by gritty mussels, but this fate is easily avoided with proper cleaning. Here's a trick to help ...

Remove the lid and discard any mussels which haven’t opened. Serve immediately with some lemon wedges. Heat the olive oil in a large pot or a Dutch oven. Sweat the onion and garlic in the olive ...

To make mussel fritters with 1½ cups of drained mussels, roughly chopped. Mix with 2 eggs, 2 cloves grated garlic ... in a mixture of sizzling butter and olive oil until golden.

Remove the mussels from their shells. Strain the broth; reserve 1 cup. 2. Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute.