Finish the dish with a shower of fresh herbs and serve with a side of grilled bread for dunking in the broth, and a big bowl for the empty shells, which will fill up fast. Classic Mussels ...

It is essential that they are all absolutely fresh and tightly closed. Once the mussels are ready to cook, set to one side. Heat oil in a deep saucepan and add onion, garlic and chilli.

Add in the mussels and cover with a lid and allow them to steam open in their own liquid for about 3-6 minutes, or until all the mussels have opened their shells ... of fresh crusty bread with ...

Sambal mussels with wild garlic – a fiery twist on a Malaysian classic - Julie Lin puts a Scottish spin on sambal lala, ...

Discard the shells and pat the mussel meat dry (or drain well in a colander). Place the olive oil, garlic and chilli in a ... rounds of toasted bread. Cleaning mussels note • Mussels ...

Mussels from Prince ... to enjoy with beer and rustic bread. Either way, they’re fun to eat, a memorable part of a long summer’s evening as you pry meat from shells, savor the briny, chewy ...

Serve this spiced fish supper with crusty bread to mop up all the delicious juices. To make the garlic, chilli and ... Discard any mussels and clams with broken shells and any that refuse to ...

then tip in the scrubbed mussels, cover and cook over a high heat for 2-3 minutes or until the shells have opened. Remove from the heat, scatter with herbs and eat with lots of bread to sop up the ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is ... sopping up with fresh, crunchy bread.

Shop around when buying mussels and select those with tightly closed shells ... and chilli. The cooking liquid is half the joy of eating mussels, so have plenty of crusty bread on stand-by ...

It can be served just as it is in a deep bowl, or if you fancy, serve it with boiled rice, noodles, or some crusty bread ... fresh parsley, and if you have reserved mussels in their shells ...

I don’t remember when I began loving mussels, but I’d be willing to bet money there was crusty bread involved. That’s all it ...