A bowl of mussels in a creamy sauce garnished with parsley and lemon wedges. A spoon rests in the bowl. Slices of baguette are on the side. A few mussel shells are scattered nearby on a light surface.

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

Toasted walnuts are a surprise addition to the creamy, smoky red pepper ... Using a slotted spoon, transfer mussels to deep bowls, and pour sauce from pan evenly over mussels.

Fry the aromatics until it is golden in colour. 3. Add the mussels, and the fresh cream, salt and pepper and cover the pot for a few minutes, until all the mussels are open and cooked. This should ...

Cook Rick Stein's impressive moules marinière in six simple steps, This is a simple dinner party dish that cooks in minutes once the mussels are ... add the cream and chopped parsley and remove ...

This weekend’s recipe, a cream and chorizo white wine ... John Dory and brill. This sauce is also excellent with steamed mussels, can be served with chicken and is lovely folded through pasta.