3. Add mussels, white wine and thyme 4. Cover, cook mussels until 75 per cent have opened, remove lid and add cream 5. Slightly reduce cream while cooking mussels until the remainder open 6.

Cook This: 3 southern French recipes best enjoyed by the seaside, including mussels in aïoli Paris-based writer and food stylist Rebekah Peppler takes culinary inspiration from the south of ...

Island Mussels Jim Strew adds an Asian flair to Island mussels in this week's edition of the Recipe Thief. Ingredients: 1 pound of mussels per person 1 inch piece of ginger 3 cloves of garlic 1 ...

Put the mussels in a large saucepan with the wine, onion, garlic and peppercorns. Put the lid on, bring to a boil and cook for 2 minutes, shaking the pan a couple of times.

Preheat the oven to 220°C (fan setting). Combine the vegetable oil, salt, rosemary, and garlic, and toss the frites by hand until they are evenly coated. Place them in the oven and bake for 40 ...

2 lbs mussels 2 tbsp butter ½ c shallot, chopped (you can also use a medium onion) 2 cloves garlic, chopped 200ml dry white wine handful of chopped parsley ...

Riley’s Fish & Steak Mussels & Clams Mix Serves 2–3 | Prep Time: 10 min | Cook Time: 8–10 min Ingredients: 1 lb (about 2 cups) Honey Mussels, cleaned and debearded 1 lb (about 2 cups) Manila ...

Before cooking them, make sure all mussels are closed. If you find some that aren't closed, tap the shell (this will normally make them close), but if the mussel still doesn't close, discard it.