Over low heat, warm up the sauce then add the cooked and drained pasta. Mix them both well for 1 minute. If the sauce is too dry, pour a little bit of the water that you set aside from cooking the ...

Once cleaned, the mussels steam quickly—just 3 minutes with the lid on, then finish cooking in the tomato-whiskey sauce. Serve them straight from the pot or in a big bowl with extra sauce and a ...

As the saying goes, when in Rome — actually, in this case it was Spain, so I did what the Spaniards do and ordered mussels. I don’t normally care much for mussels, but this preparation was ...

2kg Mussels. 2tbs Olive Oil. 2 Cloves Garlic, Peeled and Finely Chopped. 1 Medium Red (Spanish) Onion, Peeled and Finely Chopped. 2 Small Red Chillies (Or To Taste) Seeded and Finely Sliced ...

Add the tomato, oregano and saffron and cook for 1 minute, stirring. Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.

Many cultures, chefs, and home cooks simply serve steamed mussels with crusty bread to sop up the juice or sauce, but you can also transform the briny bivalve into more involved dishes, from soup ...