This is the traditional tangy thick type sauce that is served to dip bread in or served on top of seafood stews like French Bouillabaise, Italian Cioppino and Basque Zarzuela de Marisco and forms the base for shrimp and seafood coctails.

Southern Chili produces these superb plump whole mussels, and they are peeled, cleaned and cooked, then frozen. This recipe is for mussels in beer with bacon pieces, garlic and herbs. Other recipes I have posted are steamed, broiled mussels and mussels in panang sauce and mussels thermidor. Next, I will try and post mussels vinaigrette, mussels with spaghetti and bacon, mussels in herb butter, mussels in coconut milk, and mussel salad with tomato, feta cheese and ginger.

The national dish of the country of Belgium is mussels and french fries, a true gourmet dinner. Here is my recipe. I have been making these with frozen mussels and mussel meat from the Pacific Ocean, country of Chile, and they are superb.

A quick, tangy dinner salad of pre-cooked fresh frozen mussels, onions, olives, green peppers and ripe avocado in a red mild sauce of white wine, mayonnaise, tarragon and sweet red paprika powder. The sauce makes a delicious dip for fresh sour dough french bread.

Thermidor is baking chunks of precooked seafood like lobster or mussels or scallops or crab or shrimp in a buttery wine sauce called bechamel sauce. Mussels are my favorite in this creamy bechamel sauce.

An economical weekday gourmet seafood dinner in half an hour.#CA2025

Mussels are a great source of protein and super fast to cook up even on a busy evening.

Mussels from New Zealand! It is the end of winter over there, good time to harvest mussels. They cook them in mussel broth and ship them here frozen. Our local seafood store carries them, I put an olive oil lemon zest garlic bread crumb topping on top and broil them. Delicious with shoestring french fries and a strong California Chardonnay white wine. The leftover shells are crushed for chicken feed and plant fertilizer.#cookeverypart-seafood#GoldenApron23

Great summer dish while mussels are in season

For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked, mussels were tender, juicy, and incredibly flavourful.When preparing mussels, do NOT use frozen mussels. For the best result, they must be fresh and alive. It's very important to make sure that all the mussels you use are live when they go into the pot. The way to tell is they must be tightly closed. If they are not, give them a few firm taps on the counter top. If they close up, they are alive and useable. If they remain open, the mussel is dead and must be discarded.If you can, use farmed mussels. I get mine from PEI. They are sustainable and bred on ropes so you won't have any issue with having to purge sand out of them. All you need to do is de-beard them. The method for doing so can be found in many instructional YouTube videos and it's quite simple.

This is the first dish I ever ate at Chez Panisse Restaurant from Alice Waters. She shared the recipe of her sauce. Here it is. I still make this once a year when oysters are in season.

A classic French mussel dish is a quick, delicious meal that will bring you on a food escape to France. Make sure to eat it with a baguette to soak up every drop of the wine cream sauce.