Recipes published by Food ... transfer mussels to deep bowls, and pour sauce from pan evenly over mussels. Sprinkle evenly with Thai basil leaves and pickled red onion petals.

Mussels - the main ingredient, providing a rich and briny flavor that forms the base of the dish. Butter - adds richness and depth to the sauce. Garlic - infuses the dish with the garlic flavor ...

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

Cook up a classic Italian tomato sauce and ... and the dried red chilli flakes and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine ...

In this recipe, the mussels are steamed with a sauce made from additional healthy ingredients, including bone broth, garlic and scallions. fresh citrus and chiles in the form of sriracha sauce.

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

Ensure that any of the mussels are not open prior to cooking ... He is the Head Chef at Bistro Des Arts. Share your recipes with us on [email protected] Tell us more about your favourite dishes ...

These beer-battered mussels ... sauce. They are a favourite with Ali Arsan, one of the owners of the two Tasca cafés in Auckland - in Newmarket and Dominion Road. Although the recipe here serves ...

Replace the lid and steam until the mussels just start to open. In a separate saucepan melt the butter and add the Tabasco chipotle sauce. Take the mussel meat from the shells and remove the ...

Drain the pasta thoroughly and tip it into the saucepan with the sauce. Add half the mussels and gently stir to combine over a low heat for 30 seconds. To serve, put the pasta in large bowls ...