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

His favorite method, which he "holds dear," is his father's recipe that he calls Ronnie Herman's mussels in white sauce à la ...

Do not allow the mixture to come to the boil and keep an eye on it to stop the sauce from splitting. Season with salt and pepper and add the lemon juice and half of the parsley. Add the mussels ...

Whenever you crave creamy garlic mussels, there's no need to haul fresh ... mussels that are packed with spicy chili and garlic sauce, or spiced pickled sauce. Together with a few slices of ...

Remove the mussels from their shells, add them to the cream mixture, and warm them through. Finish the sauce with the chopped chives and season with salt and pepper and a squeeze of lemon juice.