Place the picked mussels in the shells on a flat baking tray. To make the garlic butter, combine the room temperature unsalted butter, minced garlic, juice and zest of lemon and finely chopped ...

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

This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your guests! Serve it with baguette slices for the perfect dip. These baked ...

garlic, shallots, leeks, thyme, butter and, of course, the precious savory-sweet liquor the mussels release when they open. “Any mechanism for sopping up the broth is absolutely necessary ...

Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel ...

Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...

Remove the mussels as soon as they open and pick the meat out of the shell. Flip the fish and add a few spoons of the herb butter to the pan. Add the mussels and toss to coat in the butter.