This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

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

It is also famous for its rope-grown mussels (moules de bouchot), as are many places along the coast of Normandy and the Somme. This recipe features crème fraîche, butter and cider which are ...

For this recipe you will need a food processor ... Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using.

New Zealand green-lipped mussels must be one of the best examples of marketing success when it comes togood, easily available, additive-free, cheap, and I would think organic, food. If you take ...

Roux suggests that the creamy seafood tarts in this recipe are best enjoyed when served ... The Week delivered directly to your inbox. Put mussels, wine, shallot in large pan; cover tightly ...

Add the reserved mussel broth, leaving any sediment behind, and add the cream and the shucked mussels ... mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing ...

Remove the mussels from their shells, add them to the cream mixture ... mussels in a large bowl and arrange the salmon on top. Recipe courtesy of The Perfect Ingredient: 5 Fantastic Ways to ...