To prepare linguine with mussels and zucchini blossoms, start by cleaning the mussels. Remove the external impurities with a knife (1) and place them in a bowl of water. Once done, rinse them ...

Charlotte Langley explains that, because canned mussels are fully cooked, you'll need to take a different approach when ...

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage). Add the pasta and crème fraîche and toss the contents of the pan to mix ...

While you wash and scrub the mussels, check them all well ... take off the heat and toss everything together along with the pasta. Serve between two bowls. While you wash and scrub the mussels ...

Divide among warmed pasta bowls and serve at once. Place the mussels, clams and cockles in a pan with a lid and pour over the wine. Cover tightly and cook over a high heat for a few minutes ...

When I made Mary Berry's pistou linguine, I didn't expect to love it as much as I did. As soon as I took one bite of the pasta dish, I felt enamoured by its citrusy and cheesy flavour. Let me put ...

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...