On a medium heat, sweat the onion, bay leaves, and thyme in the butter for 1 minute. Add the mussels and white wine cover with a lid and cook for 3 minutes until the mussels open. (Chef's note 3) ...

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 ...

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 ...

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 ...

There is no better feeling than gathering nature’s goodies and then dining off the freshest and best produce available, particularly if this involves a walk on the beach and an alfresco supper.

Smoked mussel and pumpkin risotto I had smoked mussels for the first time this summer in Scotland. They’d been home-smoked and were served with a creamy, herby potato salad. You don’t have to smoke ...

Mussels are usually eaten whole. Eating in one bite is normal and polite. Shells are part of the eating process. Keeping ...

If you’re fond of a dry white or full-bodied red, then savour their complex flavours in one of these four recipes Rachel Allen's Sauvignon chicken with cream and herbs. Photo: Tony Gavin Ingredients ...

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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 ...

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 ...