BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

FRENCH MUSSEL SOUP
Soupe De Moules

Serves 4

1kg/2 1/4lb mussels
100ml/3.5 floz/1/2 cup white wine
3 ripe plum tomatoes
1 onion
1 leek
1 carrot
50ml/3.5 tablespoons olive oil
1 clove garlic
1 bouquet garni
500ml/16floz/2 cups fish stock
200ml/7floz/scant 1 cup creme fraiche
10g/1/3oz/4 teaspoons saffron powder
Salt and freshly ground black pepper
1 sprig fresh ( Read more... )

TAPAS: CLAMS, FISHERMEN'S STYLE
Almejas a la Marinera

Makes 8 tapas/4 starters

2 1/4 lbs clams {or mussels}
3 tablespoons olive oil
2 tablespoons onion, chopped
2 cloves garlic
1 tablespoon flour
1/2 cup dry white wine
1/2 cup water
Piece of red chili {optional}
1 bay leaf
2 tablespoons parsley, chopped

Wash the clams in running water. {If using mussels, scrub ( Read more... )