Saffron rice, fresh mussels and herbs come together in Meni Valle’s breezy, Mediterranean-style seafood pilaf.

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 ...

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 ...

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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 would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice. This classic Padella dish is a firm favourite with customers when it's on the menu. The stock ...

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

1. Fry garlic in oil for 2-3 minutes. 2. Add mussels, white wine and cook for 2-3 minutes. 3. Add shellfish stock and passatta and cook until mussels open. 4. Then add lobster meat and lemon juice and ...

Since my trip to Isle of Barra I’ve been cooking with cockles regularly in my kitchens. They’re a fantastic ingredient and have so much potential but unfortunately they’re still very underused.

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 ...

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 ...