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 ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

Preheat wok, large skillet or sauté pan over medium heat. Add 1 cube butter and sausage and cook 1 to 2 minutes or until sausage browns, stirring frequently. Add onion, garlic and shallots and cook 1 ...

A lot of us have instant pots but are we really using them? America’s Test Kitchen says it's a great way to cook everything from vegetables to seafood. Hannah Crowley, Executive Editor of ATK Reviews, ...

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

What do steamed mussels taste like? Many could describe a mussel as a “chicken of the sea” in taste, but I feel like that is a disgrace to seafood. I find that a mussel tastes like the sea and have a ...

Jazz up any ol’ Tuesday with a 15-minute pot of shellfish. By Tanya Sichynsky Howdy, I’m Tanya, a New York Times Cooking editor and Emily’s gracious understudy this week. You should know that there ...

If you don’t have a wok for this recipe, use a wide skillet or sauté pan instead, says Indianapolis-based chef Neal Brown, founder of Pizzology and Ukiyo. Enjoy the mussels with cold kölsch or a crisp ...