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"elegant seafood extravaganza"

Ingredients: mixed fresh herbs, dry white wine...

"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...

"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...

"First made for us by friends, my husband has made this at home several times since. No doubt this is rich, but we can't resist having it a couple times a month when mussels are in season."

Ingredients: heavy whipping cream, parsley...

"Fantastic appetizer !! These mussels are heavenly!!, do lots, they will go quickly,"

Ingredients: fresh ground pepper, pimiento...

"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...

"Elegant, light, quick and easy hors d'oeuvres"

Ingredients: smoked oysters, smoked mussels...

"These are fabulous mushrooms. My cousin Shaun makes them every year for family Christmas. You can change out the crab meat for shrimp or escargots."

Ingredients: cream cheese, fresh mushrooms...

"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...

"Probably the most popular recipe in the Bahamian/Caribbean cuisine. Fresh Conch isn't always easy to find, and it has to be fresh. Be careful to keep it refrigerated and use as soon as possible."

Ingredients: pepper, eggs, green peppers...

"This recipe is from some of my partying friends in San Francisco, California."

Ingredients: dry sherry, fresh cilantro...

"Pickled shellfish- washes down good with a pint!"

Ingredients: dry white wine, fresh parsley...

Ingredients: mushroom caps, lemon juice...

"A very easy and tasty way to cook mussels!"

Ingredients: chives, pepper, dry white wine...