Mussels - the main ingredient, providing a rich and briny flavor that forms the base of the dish. Butter - adds richness and ...

Heat oil in stock pot; add all vegetables and spices except tomato and fresh herb stems. Add water and tomato; simmer for 30 minutes. Add fresh herb stems; continue to cook for another 20 minutes.

Mussels are a great natural source of lean protein, packed with iron, omega-3s and essential vitamins like B12.

Leave drippings in the pan and increase heat to high. Once very hot, add mussels, cider and butter. Stir to combine, then cover the pan. Steam until mussels just open, about 3 minutes. Quickly ...

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Simmered with fennel, thyme, and a splash of white wine, this rich and silky chowder is perfect for soaking up with crusty bread.

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

Chef Umesh Kumar S.S., executive chef at Niraamaya Retreats Surya Samudra in Kerala, shares two coastal-inspired recipes to add ... Clean the mussels thoroughly and remove the beards.