This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

If any are open, give them a tap against a hard surface, if they close, they are good to use Place your mussels back into ... minutes Rehydrate your fermented black beans in boiling water Chop ...

I first made this dish during lockdown as my children were really enjoying mussels, and I decided to ... but I do love the ...

Unless you know how fresh they are, always eat mussels on the same day you buy them. Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped.

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

Do this just before cooking; mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

Stir in parsley and finish with a generous squeeze of lemon juice and black pepper. Place the garlic bread into the center of four wide, shallow bowls—one slice per bowl. Spoon the mussels and ...