What They Are Known For: Collaborating in top kitchens for more than two decades, raising the bar for classic French cooking in New York. Known as mouclade in southwest France, this one-pot meal is ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat, as ...

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 ...

Spanish celebrity chef Berasategui shares a festive, affordable mussel cream soup recipe that’s easy to make and full of ...

This week, Rania Harris is visiting the Pittsburgh Today Live kitchen. She's using just five ingredients and turning them into a gourmet meal! Add the mussels to a large bowl with cold water. Taking ...

Bring a pan to smoking hot. Add the oil to the pan. Add mussels and salt. Toss together. Cover tightly for one minute. Add onions, tomatoes and garlic. Toss the veggies around very quickly. Cover ...

1. Rinse the mussels in cool water and discard any with cracked shells. Firmly tap several times on the shells of any open mussels. If they close even a little, they are still alive and can be cooked.

This doesn’t require too much prep time and tastes far superior to anything you might expect with a cooking time of less than half an hour, says Rebecca Oliver. You can use a spicy cooking chorizo ...

Celebrity chef Katie Lee shares her recipes for easy entertaining. She shows us how to make a fresh sugar snap pea salad with crunchy radishes, mussels with shallots in a white wine sauce, delicious ...

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 ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

Try these scrumptious recipes from James Martin's new book and TV series use the best of British produce, from succulent pork to the berries in a glorious pud. Mussels are a lot easier to get hold of ...