All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

Mussels, clams, oysters, and shrimp. In this episode of Julia at Home we teach you 4 very different shellfish recipes, so you ...

Sometimes, the issues with cooking mussels are logistical. Is your pan big enough to hold enough of them to feed a hungry table? Is it wide enough so they will cook evenly? And how long will the ...

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind their ...

Instructions: Rinse the mussels in cold water. Use a paring knife to remove any hairy clumps (beards). Scrub the shells well with a vegetable brush. Discard any mussels that are open and won’t close ...

A lot of us have instant pots but are we really using them? America’s Test Kitchen says it's a great way to cook everything from vegetables to seafood. Hannah Crowley, Executive Editor of ATK Reviews, ...

Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be left at room temperature for several hours now. When ready to cook, bring back to a ...

With fall approaching, it’s time to think about cool weather and the hearty dishes that go with it. While they’re available year-round, clams, oysters and mussels can be used as appetizers and in main ...

When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...