Tender mussels simmered in a fragrant white wine, garlic, and herb broth this recipe is simple, elegant, and packed with coastal flavor. Perfect with crusty bread and a glass of wine, it’s a seafood ...

The writer’s family’s Feast of the Seven Fishes includes (clockwise from bottom left) Garlic Shrimp, Baked Lobster Tails, Baked Whole Red Snapper, Seafood Salad, Spaghetti With Clams, Mussels ...

Over a high heat, add the shallots, wine, parsley, peppercorns to a pot and bring to a boil. Once the liquid begins to boil, boil for 2 more minutes. Add mussels and cover with a lid.

Fill with a blend of water and wine to a depth of about 2cms (proportions up to you - the more wine the more flavour!) 2. Bring pot to boil and add all of the ingredients except for mussels.

Instructions: Rinse the mussels in cold water. Use a paring knife to remove any hairy clumps (beards). Scrub the shells well with a vegetable brush. Discard any mussels that are open and won’t ...

Spaghetti with mussels in tomato sauce recipe. Serves 4. Ingredients: 2.2 pounds mussels; 14 ounces bavette or any long pasta; 1 cup white wine; Fresh parsley, chopped finely; 2 cloves garlic, crushed ...

Heat oil in a medium-size Dutch oven over medium-high until shimmering. Add garlic, ginger, and Szechuan peppercorns; cook, stirring constantly, until aromatic and lightly toasted, about 2 minutes.

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.