Mussels are so cheap yet are often overlooked by home cooks. Use them in this fragrant soup, made golden with saffron, for a wonderful dinner-party recipe. Nowadays mussels come ready-cleaned, so it's made in minutes!
Camembert and mussels are both staple ingredients in Normandy, which is where this recipe drew its inspiration. It may sound unusual but you'll be surprised by just how good it is!
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
It's easy to forget about the humble mussel - but few things offer as much satisfaction as a speedy recipe like this, with the shellfish served in a mixture of its own juices and garlicky butter.
Garlicky, sea-fresh mussels are a real treat...and are surprisingly cheap too. Enjoy them with lots of bread for a simple lunch or starter.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
A superb special-occasion recipe when you need to rustle something up unexpectedly, as all the ingredients come from the storecupboard or the freezer. Yet it's so sumptuous!
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish and any variety of white fish.