Wild sea bass with ginger mussels

By Bryn Williams From Saturday Kitchen Ingredients 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 …

Roasted hake and grilled mussels with leek and onion sauce

By Andi Oliver From Saturday Kitchen Ingredients For the leek and onion sauce 50g/1¾oz unsalted butter 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 tbsp dry white wine 500ml/18fl oz double cream For the roasted …

Spiced mussels with chorizo and Irish cider and fries

By Donal Skehan From Saturday Kitchen Ingredients For the mussels 1.5kg/3lb 5oz mussels, scrubbed and debearded 100g/3½oz chorizo, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, finely sliced ½ tsp dried red chilli flakes 200ml/7fl oz clear cider, preferably Irish 100ml/3½fl …

Mussels

Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 2 A classic dish that uses beer instead of wine as a flavour – a great variation. By Rick Stein From Fresh Food Ingredients …

Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.

A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …