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 ...

Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

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 ...

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

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 ...

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 ...

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 ...

In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. THOUGH THE MENU ...

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 ...