Blend until smooth and return the green sauce to the mussel cooking pot ... involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you have the correct ...

Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh and a succulent taste of the sea is what you are looking for once they ...

Take the mussels out of the pan just as soon as the shells open. Remove the 'beard' and one shell from each. Serve with crispy chips and a green salad ... design for recipe content, we’ve ...

The shells of clams range from gray to speckled brownish-white. In contrast, mussels are dark blue to dark green or black, ...

There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide ...