Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and steam
Bring back to a simmer for about 5 minutes.
Taste
and pepper flakes.
Cook for a couple of minutes, tossing
about 7 minutes. Add the mussels, cover and cook, shaking the
Keep the mussels refrigerated until you're ready
he mussels.
Cover and cook over a medium heat for 8
nd garlic; cook for 1 minute.
Add Mussels, cover and return
f fresh water for 15 minutes. Discard any mussels that are open
igh heat.
Add mussels, cover and steam for 2 minutes, shaking
he mussels and cilantro and cover the pot.
Steam for 8
he fennel, onions and shallots for 2 minutes. Add the garlic
he ginger and continue frying for 1 minute, stirring constantly. Put
re soft but not coloured, for about 5 minutes.
Add
ook over a medium heat for 8-10 minutes until softened
Scrub the mussels in cold water. Scrape off
Preheat oven to 425\u00b0F. Heat 1 tbsp oil in a saucepan over medium heat. Add onion and sliced garlic and cook and stir 3 mins, or until soft. Add mussels, wine and stock. Cover and simmer 5 mins, or until mussels open. Stir in capers and parsley. Remove from heat.
Meanwhile, for the toast, preheat the broiler to high. Rub cut side of halved garlic cloves on both sides of bread, then drizzle with remaining oil. Broil 1 min each side, or until golden. Serve with the mussels and salad.
Heat wine and saffron in a large saucepan on low heat, until just simmering.
Add onion, butter, chili pepper, lime peel and juice, then top with mussels. Season well. Cover and simmer for 6-8 mins, shaking saucepan several times, until mussels open.
Spoon mussels with cooking liquid into shallow bowls. Top with cilantro and serve with bread.
iscard any broken or open mussels.
Saute onion, garlic, celery
When you bring your mussels home from the market, discard
Rinse the mussels under cold running water while