Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

Mussels, a true treasure from the sea, win over taste buds with their intense flavor and versatility in the kitchen. Besides ...

It's not every day that most of us are shopping for or cooking clams and mussels. Perhaps you're planning on doing a Feast of ...

If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened ...

A final couple of rinses will ensure a sand-free meal. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to ...

“It’s like a prize at the end of the bowl.” Convenient, affordable, quick-cooking, nutritious and delicious, steamed mussels tick just about all the boxes for a delightful weeknight dinner ...

Clams, mussels, and shrimp cook in a mixture of tomato paste and white wine before being tossed with cascatelli in this ...

Coco Pazzo is a 32-year old Tuscan restaurant in River North with 10 rotating seasonal housemade pastas on the menu including ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the ...