In this video, I attempt to explain everything you need to know about harvesting mussels.

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those ...

Leave drippings in the pan and increase heat to high. Once very hot, add mussels, cider and butter. Stir to combine, then cover the pan. Steam until mussels just open, about 3 minutes. Quickly ...

While tuna is the most common go-to in the tinned fish aisle, there is much to be said for a number of other options ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

Chef Umesh Kumar S.S., executive chef at Niraamaya Retreats Surya Samudra in Kerala, shares two coastal-inspired recipes to add ... Clean the mussels thoroughly and remove the beards.

Simmered with fennel, thyme, and a splash of white wine, this rich and silky chowder is perfect for soaking up with crusty bread.