Everybody in the Far North knows our mussels are the best – and so it has proven for Houhora company The Kutai Guy, striking ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

No matter the dish, it can be intimidating to cook clams and mussels, especially the first time around. What's the difference ...

I must admit to a love of tinned smoked mussels, which I used to feast on in my late teens. For smoked mussels you can't go too wrong blitzing them in a food processor with cream cheese ...

Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast bread, topped with a small frill of fresh Lollo Rosso.

Cook for about 5 minutes or until mussels are opened. Take the mussel meat and place in a bowl with the smoked tomatoes. Whisk the egg yolk, mustard, vinegar and garlic together for a minute then ...

6. Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open. 9. Add cod, smoked cod and scallops, and heat through, being careful not to overcook the seafood.

Add the tomatoes, smoked paprika, star anise ... Pour in the stock, cover with a lid and allow to simmer while you cook the mussels. Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine ...