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 ...

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 ...

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 ...

Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be left at room temperature for several hours now. When ready to cook, bring back to a ...

Instructions: Pulse tomatoes and their juice, 1 can at a time, in a food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to a bowl. Heat 2 tablespoons oil in Dutch ...

Sometimes, the issues with cooking mussels are logistical. Is your pan big enough to hold enough of them to feed a hungry table? Is it wide enough so they will cook evenly? And how long will the ...

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Enjoy dining out on mussels but feel intimidated by the thought of preparing them at home? Seasoned seafood cooks know that, ...

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 ...

I recently enjoyed a terrific dinner at Bambara restaurant in the Hotel Monaco. I've had many great meals there but this one, in particular, left an impression. What really knocked my socks off wasn't ...