To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" …

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well ...

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley.

Preheat a grill, grill pan or broiler to medium-high heat. Stir together the butter, garlic, thyme leaves, 1/2 teaspoon salt and several cracks pepper in a bowl until completely combined.

Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with …

24 mussels, scrubbed, beards removed. 1/2 cup plain breadcrumbs. 1/2 cup extra-virgin olive oil, plus extra for drizzling. 2 tablespoons chopped fresh oregano. 1 tablespoon chopped fresh mint.

Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well.

Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.

2 pounds mussels. 1/3 cup white wine. 1/2 lemon, peeled and diced. Salt and freshly ground black pepper. 2 tablespoons butter. 2 tomatoes, chopped. 1 teaspoon minced fresh thyme, or more …