Lightly season with sea salt and freshly cracked black pepper. Place a quarter teaspooon of the garlic butter inside each of the shells and spread across to coat the mussels. Put the panko ...

Bring a pan of water to the boil and place garlic leaves in ... Whisk in half the butter and when melted add the mussels and tomatoes. Heat the mussels through. Spoon the mixture on to the ...

Once very hot, add mussels, cider and butter. Stir to combine ... finish with a generous squeeze of lemon juice and black pepper. Place the garlic bread into the center of four wide, shallow ...

Combine the chili flakes, onion, garlic, and olive oil. Toast the aromatics until soft. Add the mussels, chicken confit, white wine, butter, and coconut milk in a large pan enough to fit them in ...