Cover and steam for another 3 minutes, until mussels open. Uncover, then stir in butter, herbs, chili flakes and lemon juice. Once the butter has melted, season with salt and pepper. Discard any ...

After the last mussel is out of the pot, raise the heat, add the butter, and stir (it will melt almost immediately). When the butter has melted, remove the pot from the heat, stir in the parsley ...

All however convivial, civilised and intentional." Aishling Moore's garlic-butter mussels. Picture Chani Anderson I visited Paris for a couple of days in January while I was on something of a Euro ...