To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from ...

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well ...

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley.

Preheat a grill, grill pan or broiler to medium-high heat. Stir together the butter, garlic, thyme leaves, 1/2 teaspoon salt and several cracks pepper in a bowl until completely combined.

3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained. 2 tablespoons freshly chopped parsley leaves. Red Sauce: Two 35-ounce cans plum tomatoes in juice. 6 tablespoons olive oil.

Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries ...

24 mussels, scrubbed, beards removed. 1/2 cup plain breadcrumbs. 1/2 cup extra-virgin olive oil, plus extra for drizzling. 2 tablespoons chopped fresh oregano. 1 tablespoon chopped fresh mint.

Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot.

Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds.