In a large pot fry the onion in the olive oil until golden. Add in the sweet chilli sauce, cayenne pepper and chilli flakes. Cook until the sweet chilli sauce starts to caramelize. Add in the crushed ...

1 In a large, deep frying pan, heat half the oil on high. Add the breadcrumbs and cook for 3-4 minutes, stirring occassionally. When the crumbs are golden and crisp, remove from the pan and set aside.

If you are intimidated by the idea of cooking mussels, you are not alone. But it is easy, really. And these tasty bivalves are highly nutritious: they are a great source of protein (ounce for ounce, ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

Prepare, clean and de-beard the mussels in the usual way. It is essential that they are all absolutely fresh and tightly closed. Once the mussels are ready to cook, set to one side. Heat oil in a deep ...

Clean and de-beard mussels then drain in a colander - don't soak in water or they'll absorb too much, just rinse and let drain. In a large pan or saucepan, heat some olive oil, add a finely chopped ...

Quick—name a dish that's inexpensive, quick-cooking, fancy enough for a party, but easy enough to make on a weeknight. If you said mussels, we're on the same wavelength. These tasty bivalves are a ...

For centuries the blue mussel was a New England wallflower. No matter that Europeans prized the plump, tan-to-orange meat in the blue-black shell. Along the East Coast mussels seemed as common as ...