A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on ...

Back in the studio Gino and Michelle whip up a perfect linguine with mixed seafood sauce, garlic and white wine ... Salt 0.6g Wash the clams and mussels under cold water, discard broken ones ...