Sometimes making a great dish is as simple as combining two of the things you do best, and if you happen to be Belgian that ...

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

Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. Heat a large, lidded saucepan and add the olive oil. Add the shallots and ...

“Think about how mussels and beer seems to be a standard on menus these days,” says Fenn. “You might have seen it in Europe, in England, Ireland, Belgium, or France 20 years ago, but you ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

If using beer, I prefer a dark beer like Guinness ... Crab legs, shrimp, clams and mussels only take a few minutes so make sure the potatoes and corn are almost done before you start adding ...