Mussels are one of the most popular types of seafood around the world. Full of flavour and highly nutritious, they’re often served as tapas-style bites, in rice dishes, or simply steamed with a ...

Prepare, clean and de-beard the mussels in the usual way. 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 ...

Melt the butter in a pan, add shallots and cook for 1 minute. Add the mussels and white wine, Please the lid on and shake occasionally, cook for 2-3 minutes until the mussels open. Serve.

This week's recipe is by Joe Taggart, my head chef at Restaurant Martin Wishart in Leith. It's a nice one pot dish, the sort of thing I like cooking at home. There's not much preparation time but the ...

Three experts share their tips for the best results and some of their favourite recipes Constant heat is key. At home, I would light the barbecue 20 to 30 minutes before cooking. Normally I use ...

As the evenings begin to shorten, my cooking tends to gravitate towards larger batches and pots of things. A dish like this weekend’s steamed mussels in a creamy tomato sauce is something I’ll cook on ...

A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French restaurant (despite Anthony Bourdain's mussel-ordering advice). But mussel ...

John Dory and mussels with turmeric tomato butter Channel your inner Adam Liaw with this seafood feast – pan-seared John Dory, picked mussels and a rich, spiced butter infused with blistered cherry ...

Chef Kayla-Ann Osborn stepped away from her stove to collect rock mussels just for us. She cooked them with chilli, coriander, ginger and coconut – a South Coast treat straight from the sea. Kayla-Ann ...