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 ...

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

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.

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 ...

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 ...

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; ...

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 ...

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 ...

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 ...