Season with salt and pepper and add the lemon juice and half of the parsley. Add the mussels back to the pan and stir to coat them in the sauce. Spoon into warmed bowls and garnish with the ...

Wash the mussels under plenty of cold ... Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add the mussels, salt and ...

I like mussels and often buy marinated ones in a ... basil or tarragon and parsley), 1 tablespoon rinsed and roughly chopped capers, 12 cherry tomatoes quartered and 1 celery stalk thinly sliced.

and the chopped parsley, roughly chopped hard boiled eggs, mushrooms, onions, chunks of fish and the mussels. Stir gently, taste and correct the seasoning. Spoon into 1 large or 6-8 small dishes ...

Add mussels and cover. 8 ... In a small bowl, combine dill, celery leaves and parsley with a pinch of salt to create a fresh herb salad. 13. Ladle chowder into bowls, garnish with fresh herb ...