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 with ...

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 ...

I don’t have a gym membership, I’m woefully out of condition and my gluteus is at maximus. My mussels, though, are second to none. The classic way to cook these cheap and tasty shellfish is with white ...

Today I'm worshipping those two sublime bivalves, mussels and oysters. I've been a little exercised about fish lately, and here are two fine marine creatures we can tuck into with a clean conscience.

Tom Aikens, the chef behind Tom's Kitchen in Chelsea, has teamed up with Stella Artois Cidre to create this steamed mussels with cider, parsley and shallots recipe Mussel in: cider is a good ...

This video features a relaxed beach cook using fresh gurnard and mussels on the coast of Gisborne, New Zealand. From simple ...

For the mussels 30g butter 2 small shallots, finely chopped 1 stick of celery, peeled and chopped 1kg mussels, cleaned and de-bearded 2 tbsp pastis (Pernod or Ricard) 200ml dry sherry For the ...

If you haven't made mussels at home, we highly recommend you do so right away. Not only are they so much easier to make than they look, but they're also one of the more affordable seafood options out ...

Heat a frying pan over a medium heat and add the rapeseed oil. Throw in the chopped onion and green chilli peppers. Fry, stirring from time to time, until the onion is soft and light brown in colour.

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Twist the head off the bunch of parsley and plunge it in a pan of boiling salted water. Cook for two minutes, then drain (reserving the cooking water) and plunge into iced water to refresh. When it ...