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 ...

Serve these plump and lightly sweet marinated mussels with a smashed cucumber salad or over warm rice for a showstopping appetizer or light lunch. Aishling Moore, chef and author of the award winning ...

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 ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. “One of the classic French bistro soups is called mussel ...

Foodie Bethany Gaskin indulges in mussels, potatoes, corn, and eggs, making a mukbang extravaganza of flavors.

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...

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 ...

This frozen Aldi seafood is a go-to for a fast, easy dinner that tastes fresh and comes together in minutes with the addition ...

I think long and hard before I add gadgets or tools to my kitchen, so whenever someone gives me an alternative or additional use for an appliance that really works, I do a little happy dance. In ...

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.

Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add ...