To prepare mussels in white wine and cream sauce, start with the aromatic herbs: rinse them well and dry them. Then remove the thyme and rosemary leaves from the stems (1) and chop them finely, along ...

What He’s Known For: Creating dishes that feel fresh yet rooted in tradition. Understanding how to amplify the details that turn neighborhood restaurants into dining destinations. IN THE FOURTEEN ...

Risotto with cavolo nero and mussels is like a magical combo of land and sea flavors. Seriously, it’s so, so good! This isn't just any risotto—no way. The hearty, earthy Tuscan kale (cavolo nero) ...

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 ...

When you're thinking of incorporating more seafood into your diet, you may first think about fish, shrimp, and even oysters. But if you're looking for a more budget-friendly (and equally delicious) ...

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 ...

It is perplexing to me that mussels aren’t on more Americans’ dinner tables. The succulent shellfish have everything going for them. They are lip-smackingly tasty and fun to eat; they are inexpensive, ...

Mussels are a cinch for home cooks because they cook quickly, and they're so versatile. Grab some aromatics (shallots, garlic, celery), some liquid (wine, cream, beer) and a large pot, and you're in ...