[Photograph: Nick Kindelsperger] I've never really found an inopportune time to have mussels. During winter, the little bivalves can be covered in rich sauces that coat both them and your stomach. For summer, they can be dressed lightly. This...
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This dish of mussels with fennel and orange is really a celebration of fennel. The base of the plant is chopped, the fronds are minced, and the seed is finely ground. But what's really remarkable, to me at least,...
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My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three...
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Today, mussels are one of the easiest types of seafood to prepare. Most varieties are cultivated on environmentally responsible farms and can be purchased squeaky clean, without a dead one in the bunch. But Simon Hopkinson, author of this...
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Today's Cook the Book recipe, excerpted from Top Chef: The Cookbook, pairs the fresh seaside flavors of steamed mussels with fragrant coconut, spicy curry, and fruity mango. Could anything be more perfect for summer? Originally prepared by chef Betty Fraser...
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The fiancée wanted mussels; I wanted something spicy. So I plugged in spicy mussels into the Food Network’s website and found this Bobby Flay recipe for spicy southwest mussels that had heat, limes, and a whole lotta herbs. With...
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It began its life as a pizza sauce, nothing more than some canned tomatoes, a slug of red wine and olive oil, and some salt. After all the dough was used, I poured the bright red liquid into a...
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I’ve only had mussels, oh, a few dozen times in the past year, but for some reason I had always thought that the key to success was a better liquid for them to cook in. Chorizo and champagne worked...
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