Add the mussels, put a lid on the pan and steam for 3-4 minutes until the mussels open. Drain them in a sieve over a bowl and reserve the juice. Tip the juice back into the pan and reduce it over ...

Put mussels in a large steamer basket, cover and place over a pot or wok of boiling water. Steam for 4-6 minutes or until they open. Opened mussels can be removed from the steamer as they open.

Add the shallots and garlic; cook until they’re softened and fragrant, stirring often, about 4 minutes. Add the reserved liquid and cream. Bring to boil, then reduce the heat and simmer ...

Mussels - the main ingredient, providing a rich and briny flavor that forms the base of the dish.; Butter - adds richness and ...

This is one of the components of Riley's Hot Platter, which is the mussel and clams mix. This recipe can be enjoyed by itself ...

4 (¾-inch) slices country bread, preferably sourdough; 2 tablespoons olive oil; 2 cloves garlic, halved lengthwise; 4 ounces bacon (about 5-6 thick slices), diced into ½-inch cubes ...

4-5 long hot peppers. 1 tablespoon olive oil . 3-4 garlic cloves, sliced thin . 2 shallots, sliced thin. 3 dozen Mussels . ½ cup dry white wine . 1/3 stick butter ...

2 garlic cloves, crushed. ½ tsp chilli flakes. 2 tsp smoked paprika. 2 tbsp caster sugar. 1kg mussels, scrubbed. 400g can butter beans, rinsed and drained. ¼ cup caperberries. rye bread, to serve.

Cowboy Butter Garlic Bread takes toasted ciabatta to the ... To feed a crowd, pair with additional appetizers like mussels in ...