For Sauce;.
Boil wine, vinegar
Clean the mussels and remove the \"beard\".
Put mussels in a large pot along
small pot, steam the mussels until they are opened, remove
0b0F (200\u00b0C).
Put mussels, pilsner and cream in a
For the bacon:
In a
he mussels, cover and simmer over a medium heat for 8 mins
Clean the mussels under cold water, pulling away
Discard any mussels with damaged or open shells.
ater to a boil. Cook mussels, covered, for 3-5 mins, shaking
n high heat. Add mussels. Cook, covered for 3-5 mins, shaking
and pepper flakes.
Cook for a couple of minutes, tossing
Keep the mussels refrigerated until you're ready
Bring 3/4 cup water to a boil in a large saucepan. Add mussels and simmer, covered, for 3 mins, or until mussels open. Discard any unopened mussels.
Remove mussels from shells. Discard top shells. Toss mussels with oil, garlic, parsley and breadcrumbs in a small bowl. Cover and refrigerate for 30 mins.
Preheat oven to 400\u00b0F. Place a mussel in each half-shell and arrange on an oven tray. Combine tomato with breadcrumb mixture then spoon over mussels. Bake for 5 mins, or until golden brown.
Discard any open mussels. Heat the chili oil in a large, lidded saucepan, add the shallots and cook for 3-5 mins. Add the mussels, chili pepper and beer, cover, and cook for 8 more mins until the mussels open. Discard any mussels that don't open. Drain the mussels, reserving the liquid.
Add the reserved liquid to a pan with the cream and bring to a boil. Add the cornstarch paste and simmer for 1 min or until the sauce has thickened. Season to taste with freshly ground black pepper. Pour onto the mussels and garnish with chopped mint.
Place the mussels in a skillet with the
eek and shallots for about 4 minutes. Add the mussels, thyme and
To cook the mussels, heat oil in a large
eat for 4 mins. Add wine and mussels, cover and simmer for 8
he shallots and saute gently for 5 mins. Add the endive