The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic and ...

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 ...

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 ...

Most recipes call for cleaning the mussels and pulling off the “byssus” — beard — before cooking. Since about 90 percent of the world’s mussels are farm-raised, you’ll find them mostly beardless. To ...

All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino.

1. Place butter in sauté pan over medium heat. 2. Add garlic, shallots and mussels, and sauté lightly. 3. Add tomatoes, parsley, and Irish beer. 4. Steam until all mussels are open (approx. 2 to 3 ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

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

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 ...

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 ...

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