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 ...

Black-shelled mussels are in their season now, one of the better — and better-priced — sources of protein for quick meals. Buy mussels at markets or grocers that traffic in fish; turnover is key to ...

Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

White wine, parsley and garlic are long time mates of the mussel in European cooking, hence the popularity of the French dish, moules marinières. The best thing about this dish is how easy and quick ...

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 ...

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 ...

Add articles to your saved list and come back to them any time. With winter on its way, it's time to bring out the body-warming dishes. We like to cook this for family and friends. With plenty of ...

Celebrity chef Katie Lee shares her recipes for easy entertaining. She shows us how to make a fresh sugar snap pea salad with crunchy radishes, mussels with shallots in a white wine sauce, delicious ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

Cook Rick Stein's impressive moules marinière in six simple steps. This is a simple dinner party dish that cooks in minutes once the mussels are prepped. Or scale it back for a romantic dinner for two ...

We have an abundance of seafood on our doorstep in New Zealand, yet when it comes to eating, we often stick with the same, tried-and-true fish species – which denies us a wealth of possibilities. For ...