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

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.

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 ...

Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

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.

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...