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Mussels recipes - 11 recipes

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Top rated Mussels recipes

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Super quick and easy mussels recipe that tastes so delicious you will want to drink the broth!

  • Fresh, cleaned mussels - enough to fill a large shallow pan.
  • 1 onion, chopped
  • 1 inch (or more - depends on taste) grated fresh ginger
  • Small amount of chopped red chilli.
  • 1/2 tsp tumeric
  • 2 tsp ground cumin
  • 1 cup water
  • 1 3/4 cups of shredded coconut
  • Chopped fresh coriander
3.4/5 (122 Votes)

By

In a large saucepan, fry the shallots in olive oil

  • - 3 leeks washed, cut into round slices ​​2 cm thick
  • - 8 scallops
  • - 1/2 litre of mussels
  • - 1/2 litre of clams
  • - 500 ml of white wine
  • - 500 ml of cream
  • - 1 tbsp olive oil
  • - 2 chopped shallots,
  • - 30 g of butter
  • - 1 tbsp, heaped, of flour
  • - Salt and pepper
4.6/5 (31 Votes)

By

Rehydrate the seaweed. Chop the cabbage into thin strips and blanch in boiling water and drain

  • - 200 g of dried seaweed of your choice
  • - 1.5 kg white cabbage
  • - 250 g of onions
  • - 2 cloves of garlic
  • - 10 peppercorns
  • - 100 g butter
  • - 150 ml dry white wine
  • - 300 g thick smoked pork belly
  • - 600 g pollack
  • - 600 g sea trout or salmon
  • - 200 g shelled prawns
  • - 500 g mussels
  • - 200 g langoustines
4.6/5 (30 Votes)

By

Recipe from food.com The Brazen Head, on Lower Bridge Street, in Dublin, has been trading for 800 years

  • 2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh flat-leaf parsley,
  • 1 tablespoon chives (garnish)
  • 1-1/2 teaspoons minced fresh thyme
  • 1/2 cup Guinness
  • 1/2 cup half-and-half
  • 2 tablespoons unsalted butter
  • Lemon wedges for serving
  • French bread for serving
4.1/5 (24 Votes)

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Sauté the onions in a large pot or pressure cooker

  • 800 g to 1 kg of mussels per person
  • 1 large onion
  • 150 ml dry white cooking wine (quantity to increase proportionally with the amount of mussels prepared)
  • 100 g butter
  • 50 g flour
  • 3 cloves of garlic, crushed
  • 500 ml crème fraîche or thick double cream
  • chopped parsley
  • pepper
3.8/5 (69 Votes)

By

The traditional Lille recipe

  • 2L of mussels
  • 50cl of dry white wine
  • parsley
  • 4/5 shallots
  • 3/4 onions
  • sprig of thyme
  • 2 bay leaves
  • 2/3 celeri sticks
  • 30g of butter
  • pepper
3.9/5 (21 Votes)

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In a large cast iron pot put a knob of butter or oil

  • 4 litres of mussels
  • salt
  • pepper
  • 1 onion, 1 shallot
  • parsley
  • 1/2 litre of white wine
3.4/5 (75 Votes)

By

Debeard mussels. Heat butter in large pan, add onion, garlic and dlour

  • 1 kg fresh live Scottish Mussels
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tsp flour
  • 1 tsp Dijon mustard
  • 150 ml cider
  • 15 g fresh parsley, chopped
3.4/5 (83 Votes)

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Clean the mussels: remove the barnacles and scrape them

  • - 8 kgs of mussels, fairly large
  • - 6 kgs of onions
  • - 500 gr of of Dijon mustard
  • - 4 cloves of garlic
  • - 2 litres of regular white wine
  • - Salt and pepper
  • - 1 glass of olive oil
  • - A bunch of thyme
3.4/5 (96 Votes)

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1. Prepare the vegetables: - peel and chop the onion; - peel and crush the garlic; - chop and deseed the red pep...

  • 1 onion 750ml stock (1 x veg
  • or 1-2 clove/s of garlic or chicken stock cube)
  • 1 red pepper
  • 250g rice
  • 1 chicken breast (or 4 thighs)
  • 25g frozen peas
  • 1 x 15ml oil
  • 100g mixed cooked seafood
  • (e.g. prawns, mussels and squid),
  • 1 x 5ml spoon turmeric optional
  • 1 x 5ml spoon paprika
3.4/5 (58 Votes)

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