But here's one thing every chef familiar with mussels will tell you: fresh only, never frozen. "Fresh is best" is a mantra that holds especially true for mussels. While those bags of frozen ...

I do not recommend using frozen mussels for this chili mussels recipe. Freezing changes the texture of shellfish, which becomes very obvious in simple preparations like this one. If you’re a fan ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

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

The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Clean the mussels by thoroughly scrubbing them under plenty of running ...

Chef Umesh Kumar S.S., executive chef at Niraamaya Retreats Surya Samudra in Kerala, shares two coastal-inspired recipes to add ... Clean the mussels thoroughly and remove the beards.

These beer-battered mussels are offset nicely against the walnut ... in Auckland - in Newmarket and Dominion Road. Although the recipe here serves four, Ali confesses he could eat the lot himself!