Serves 4 to 6 2 lbs. fresh black mussels 1 cup diced Spanish chorizo 4 cloves garlic, chopped (2 Tbsp.) 2 Tbsp. chopped shallots 1 cup white wine 1 cup chunky tomato sauce 1 cup heavy cream 2 Tbsp.

For the series of creamy first courses, here is a delicious suggestion: pasta with potatoes and mussels. Have you tried pasta ...

6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels ...

Return the shelled mussels to the sauce ... Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water.

A delicious recipe from France for mussels in cider sauce. Clean the mussels with a brush under running water; remove their beards. Throw away any open mussels that don't close when you tap them ...