An epicurean delicacy, ideal as an appetizer, but also as a first course, in the middle of the summer, is steamed mussels with white wine. Stories from Australians who served in World War II ...

Add the drained mussels to the pot and immediately add there maining 200ml of white wine. Place a tight-fitting lid on the pot. Give it a little shake and leave to cook covered for three minutes.

Get ready to elevate your seafood game with my White Wine Steamed Manila Clams recipe! These tender clams are delicately ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

If you’re a fan of mussels, then you’ve probably tried them steamed in white wine. But for this recipe, the mussels are steamed in mirin, a subtly sweet, Japanese rice wine. Mirin has acidity ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

Serve with new potatoes or steamed greens ... Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have ...