Lee: 'I hold back on the amount of chilli I use in this for my family, but I do love the kick it adds' - Lizzie Mayson I first made this dish during lockdown as my children were really enjoying ...

1 tbsp vegetable oil 1 white onion, peeled and sliced 1 garlic clove, peeled and finely sliced 1 red chilli, deseeded and finely sliced 200ml coconut milk 150ml good quality fish stock 100g oriental ...

Buy a 1kg net of mussels. Scrub them well and discard any that remain open. Peel and finely chop 1 onion and Remove the thyme, stir in 200ml double cream and bring to a bubble, then tip in the ...

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 ...

To make the chilli oil, heat a heavy-based saucepan over a medium-high heat. Add the vegetable oil and bring to 80°C.. Add the ginger and garlic to the oil and cook for eight to 10 minutes until they ...

Forget Classic French – These Mussels Bring Heat, Smoke, And A Splash Of Whiskey If you’ve only had mussels in white wine and cream, it’s time to break the mold. This bold Tex-Mex-inspired twist pairs ...