To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

There are many variations of the aromatics used to add flavour to this dish, in some recipes you’ll find cream or butter ...

For this recipe, look for frozen green-lipped mussels on the half shell. Fresh mussels won’t work for this recipe because they would have to be cooked first to open the shell and then baked again, ...

What He’s Known For: Creating dishes that feel fresh yet rooted in tradition. Understanding how to amplify the details that turn neighborhood restaurants into dining destinations. IN THE FOURTEEN ...

Mussels have lots of protein and key nutrients. All you have to do is decide which of the many ways to prepare them you fancy most. Try these sent in by readers. Brown garlic in hot oil, add mussels, ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

1. In a large kettle, bring wine and cream to a boil with garlic, shallot, lemongrass and curry powder. Add mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until opened.

GOLDEN VALLEY, Minn. — Local author Steve Hoffman has published a new memoir about his Minnesota family's immersion into a tiny winemaking village in the Languedoc region of southern France. The title ...