A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

made from white wine, garlic, shallots, leeks, thyme, butter and, of course, the precious savory-sweet liquor the mussels release when they open. “Any mechanism for sopping up the broth is ...

Serve immediately and don’t waste any of that glorious broth. Heat the olive ... high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting ...

Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on ...

Add the mussels ... Add the wine, raise the heat to high, and cook briskly until reduced by about one-third, about 3 minutes. Add the reserved mussel broth, leaving any sediment behind, and ...

Discard any that fail to open fully. Mussels are delicious with a wide array of flavours. Steaming them in vermouth or white wine - along with shallots, garlic and a few herbs - is traditional in ...