Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well ...

Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter.

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley.

Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well.

Preheat a grill, grill pan or broiler to medium-high heat. Stir together the butter, garlic, thyme leaves, 1/2 teaspoon salt and several cracks pepper in a bowl until completely combined.

Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with …

Bring to a boil, then reduce to a simmer and add the mussels. Cover the pot and cook for 5 to 7 minutes until all the mussels open, shaking the pot frequently to “stir” the mussels.

2 pounds mussels. 1/2 cup chicken broth. 1/4 cup brown miso paste. 1 tablespoon fish sauce. 1 tablespoon dark brown sugar. 1 tablespoon vegetable oil. 6 shishito peppers, seeded and sliced.

Melt the butter in a large (12-inch round x 5-inch deep) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the shallots, garlic, and saffron and sauté for 4 minutes, until the ...