Melt the butter in a pan, add shallots and cook for 1 minute. Add the mussels and white wine, Please the lid on and shake occasionally, cook for 2-3 minutes until the mussels open. Serve.

"In this weekend’s recipe, I’ve used some of this kale as the base for a vivid green sauce to serve with mussels." "Served on thick-cut slices of sourdough toast, this recipe is perfect for a ...

Combine classic pasta and a favourite old cake for a spring lunch full of bright colours and vivid flavours Mussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. I ...

As the evenings begin to shorten, my cooking tends to gravitate towards larger batches and pots of things. A dish like this weekend’s steamed mussels in a creamy tomato sauce is something I’ll cook on ...