Sure, you don't strictly have to debeard your fresh mussels, but an expert urges you to take the extra step anyway to improve ...

One standard can or bottle is plenty to cover two pounds of mussels. Read more: Lager Vs Pilsner Beers: What's The Difference? In general, it's best to stick with drier beers for steaming mussels ...

Under-utilised, mussels are a cheap meal and quick and easy to prepare. Use them in a bisque, stew, fritter or hot and steaming straight from the pot. These will warm you right through.

Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to steam them. As soon as the shells start gaping open ...

Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat ...

Once very hot, add mussels, cider and butter. Stir to combine, then cover the pan. Steam until mussels just open, about 3 minutes. Quickly stir in crisped bacon and celery leaves before turning ...

When the mussels are shut tight, as they mostly are, this can be tiring work and quite a chore, but I know of no other way. If you’re going to serve your guests a large bowl of steamed mussels ...