Ever since Gallagher and his brothers were paid with a couple of pounds of mussels for a small repair job that they did on a fisherman's boat he has loved this variety of seafood. This is the exact ...

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 ...

Mussels and leeks are a match made in heaven, and a sweetcorn relish on the side makes this a classy lunch or dinner dish. To make the fritters, melt the butter in a saucepan and cook the leek and ...

In fact, it is such an accommodating dish that it does not demand constant attention either. Cook your spices and protein, ...

I think long and hard before I add gadgets or tools to my kitchen, so whenever someone gives me an alternative or additional use for an appliance that really works, I do a little happy dance. In ...

Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam ...

Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a ...

Mussels are the best fast food. Steamed gently for four to five minutes, they take longer to eat than cook. They’re a pleasure dome of nutrients, rammed with omega-3, B vitamins, vitamin C, iron, ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. You have to be careful with mussels. I am not talking about the cooking process, which is a relatively simple affair: ...