Seasoned seafood cooks know that, despite their somewhat unattractive appearance inside their shells, mussels are a delicious ...

11/2-2 pounds mussels, rinsed and drained Salt and pepper to taste 1. Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2 cup. Set aside. 2.

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Named for a patron of Maxim's restaurant in Paris, the dish is made up from quality ingredients including mussels, wine, mirepoix, herbs, and cream ...

Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to steam them.

Taste and season with a little salt and white pepper. Remember mussels are naturally high in salt. To cook the mussels, pre-heat a heavy-based pot on a medium-high heat for three minutes.

For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe. – Boil the heavy cream in a heavy saucepan over medium heat about ...