1. Place mussels and white wine in a saucepan with a tight-fitting lid. Place over high heat and steam, covered, until mussel shells just open, about 3 minutes. Remove pan from heat and let sit, ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

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 ...

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 ...

Steam the mussels with the dry rose or white wine. Once all of the shells have opened, pour the mussels out onto a baking tray and place into the refrigerator until cool. Once cool, remove the mussel ...

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 ...

1. Be sure to make Mussel Vinaigrette in advance. 2. Preheat oven to 450 degrees. Season halibut with salt and pepper to taste. Heat 1 tablespoon olive oil in a large, heavy, oven-proof skillet over ...

Mussels are a great choice for a weeknight meal. They're a terrific source of low-fat protein, they're inexpensive, they cook up quickly and, as they cook, they generate tasty juices to whichever ...

In the fall of 2019, I began testing the recipes for Italian American, the cookbook from Scott Tacinelli and Angie Rito, the chefs at Don Angie, a cozy, twinkly (you guessed it) Italian American ...

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.

Creatures of the sea are some of the more tricky proteins to prepare — preparing scallops, for example, could go wrong in many ways. When it comes to cooking mussels, be sure you do justice to the ...

Black-shelled mussels are in their season now, one of the better — and better-priced — sources of protein for quick meals. Buy mussels at markets or grocers that traffic in fish; turnover is key to ...