A version of this classic French dish from ” North Atlantic Seafood” by Alan Davidson.
This is another recipe from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
This recipe is for the basic preparation of a plate or platter of mussels on the half shell, which you can then top with various sauces. Its from the ” Belgo Cookbook”. It will serve one as a main course, two as a starter or four as a Tapas.
This mussel soup from Puglia is typical of the southern Italian style of cooking and is a favourite from ” The River Cafe Cook Book”.
A Cornish way with Mussels from Nathan Outlaw.
Another recipe from the much loved first River Cafe Cookbook.
A recipe from the first River Cafe Cookbook.
A recipe from ” West Country Kitchen” by Frances Bissell 1996
