All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

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 ...

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 ...

Curried Mussels photographed on Thursday, Feb. 20, 2014 in St. Louis. Photo by Stephanie S. Cordle, scordle@post-dispatch.com Yield: 4 servings 1 cup dry white wine 1 cup heavy cream 2 cloves garlic, ...

hello welcome to my channel firstly I like to apologize for the wedes day that passed us and we didn't put up a recipe but that recipe will definitely come up in this coming Wednesday which was going ...

To prepare the creamy pasta with mussels and clams, start by cleaning the latter. Leave the clams to soak in water and salt for about an hour (1). If you purchase uncleaned mussels, then you can ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.