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 ...

1. In a very large stockpot, heat the oil over medium-high heat. Add the leek and cook, stirring often, for 5 minutes, or until tender. Add the garlic and cook, stirring, for 2 minutes more. 2. Add ...

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 ...

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 ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

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 ...

For all their romantic bistro charm, mussels are really very simple to cook: Heat a pot, sauté some garlic and/or shallots, pour in beer or wine, add the mussels, and dig in once they open. But don’t ...

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 ...

Among the grilled and smoked foods, bivalves seem special somehow. (Think oysters and New Year’s.) They’re also among the easiest to prepare, as long as you know the basics. “You learn by your ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

If you’re a soup person, then soup season never really ends; it just changes shape throughout the season. Ina Garten has a soup recipe that’s so flavorful and impressive tasting, those you serve it to ...