If you are intimidated by the idea of cooking mussels, you are not alone. But it is easy, really. And these tasty bivalves are highly nutritious: they are a great source of protein (ounce for ounce, ...

Lee: 'I hold back on the amount of chilli I use in this for my family, but I do love the kick it adds' - Lizzie Mayson I first made this dish during lockdown as my children were really enjoying ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

1 In a large, deep frying pan, heat half the oil on high. Add the breadcrumbs and cook for 3-4 minutes, stirring occassionally. When the crumbs are golden and crisp, remove from the pan and set aside.

Clean and de-beard mussels then drain in a colander - don't soak in water or they'll absorb too much, just rinse and let drain. In a large pan or saucepan, heat some olive oil, add a finely chopped ...

For centuries the blue mussel was a New England wallflower. No matter that Europeans prized the plump, tan-to-orange meat in the blue-black shell. Along the East Coast mussels seemed as common as ...