The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

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 ...

Looking for a simple and inexpensive summer dinner? Mussels are healthy, easy to prepare and ideal for outdoor dining. They cook in minutes, which is convenient when the weather is hot and you prefer ...

Mussels In White Wine: The Effortless French Dish That Feels Like A Luxury If you’ve never made mussels at home, this recipe might surprise you. Moules marinières—mussels steamed in white wine with ...

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 ...

It turns out that vegetables aren’t the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...

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 ...

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind their ...

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 ...

Instructions: In a pot large enough to accommodate the mussels, combine the wine, shallot, bay leaf, thyme sprig, and enough water to raise the liquid level to about 1 inch. Bring to a boil. Add the ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.