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"I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
Moules Marinières can be served as an appetising..."

Ingredients: cream, creme fraiche...

"Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise.

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta."

Ingredients: fresh herbs, fresh parsley...

"Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think."

Ingredients: dry white wine, fresh mussels...

"Fresh Steamed Mussels with garlic....mmmmm!
These are very simple to make and have a wonderful flavour and aroma.
From the BeautyFood Cookbook.
Hope you enjoy!"

Ingredients: crusty bread, fresh ground black pepper...

"I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant - the whole kitchen is perfumed with the..."

Ingredients: fresh ground black pepper, dry white wine...

"From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!"

Ingredients: cream, dry white wine...

"Serve these Thai-inspired mussels with garlic bread for dunking."

Ingredients: cilantro, coconut milk, limes...

"This recipe is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years. "The Brazen Head" is known for providing good food and drink, traditional Irish music, and, of..."

Ingredients: fresh mussels, French bread...

"My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice."

Ingredients: lobster tails, shrimp...

"A great hors-d'oeuvre or first course served with a small salad. Make ahead and reheat for 5 minutes in a 350ºF (180ºC) oven.
Delicious! From Food and Drink."

Ingredients: salt & freshly ground black pepper, pilsner beer...

"I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites"..."

Ingredients: creme fraiche, dry white wine...

"Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection."

Ingredients: dry sherry, olive oil...

"A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels..."

Ingredients: croutons, tomatoes with juice...

"These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband..."

Ingredients: cream, fresh parsley...