I really love steamed mussels, in part because they're so quick and easy to make. This recipe, for example takes a total of only about 10 minutes to cook. The addition of Moroccan... I really love ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

This recipe also makes a great first course for a dinner party, serving 8 to 10. The mussels look best when piled in shallow soup or pasta bowls; be sure to place an empty bowl for shells near each ...

Instructions: Pulse tomatoes and their juice, 1 can at a time, in a food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to a bowl. Heat 2 tablespoons oil in Dutch ...

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a ...

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 ...