Instructions Place mussels in basket of steamer. Combine onion, garlic, celery, thyme, peppercorns, and parsley with water and Chablis in bottom of steamer. Steam over high heat until shells open. Remove mussels to warm plate, discarding any that have not opened. Strain broth and boil over high heat

2 tsp garlic, finely chopped 1 tbsp fresh root ginger, finely chopped 1 tsp chilli bean sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 2 fresh red chillies, seeded and chopped 3 tbsp spring onions, finely shredded 3 tbsp groundnut or peanut oil fresh

Discard any mussels whose shells are cracked or do not close tightly when tapped. Heat the oil in a large saute pan or skillet over medium-high heat. Add the garlic and shallot; cook for about 1 minute, stirring so the mixture does not burn. Add the mussels and cook, uncovered, for 1 minute. Add the

Directions: Discard any mussels whose shells are cracked or do not close tightly when tapped. Heat the oil in a large saute pan or skillet over medium-high heat. Add the garlic and shallot; cook for about 1 minute, stirring so the mixture does not burn. Add the mussels and cook, uncovered, for 1

Heat olive oil over medium heat in large, shallow pot. Add shallots and garlic and cook until shallots start to turn translucent, about 3 minutes. Add thyme, wine and salt and pepper to taste, then bring to a simmer. Add mussels, cover pot and steam until mussels open, about 3 minutes. Remove only

Cook onion and garlic in oil in a 5 quart Dutch oven until tender. Stir in tomato, thyme, and wine. Bring to a boil. Add mussels and reduce heat to a simmer, covered, about 5 minutes or until mussels open. Discard unopened mussels. Divide mussels among 4 serving bowls. Spoon juices over mussels.