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.

As the mussels open, remove them to a serving platter, and sprinkle with garlic, parsley, olive oil, and lemon juice. Stir gently, and serve with big chunks of crusty peasant bread.

cover and cook until the mussels open, 4 minutes. Stir in the crème fraîche. Off the heat, stir in the lemon juice, parsley, marjoram and crushed red pepper. Season with salt and transfer to bowls.

Garnish with fresh parsley and serve with crispy french fries. Clean and thoroughly prep the mussels before cooking. I recommend soaking them in cold salt water for about 30 minutes before cooking.

4 Add the tomatoes to the mussels in the pan and cook for 4-5 minutes until the sauce thickens. 5 In a large saucepan of salted boiling water, cook the pasta according to packet instructions until ...

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.

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 ...