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

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

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 ... Add the butter, shaking the pan to emulsify.

Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant ... Sauté the leeks, shallots, and garlic for 5 minutes. Then add in the butter, thyme, salt, pepper, and red ...

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...