Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And ...

As we get ready to celebrate the turn of the New Year, I cannot think of a more fitting dish than this shellfish platter to share with someone special. The flavour combination is like no other and it ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic and ...

I spent most of my family vacations on Cape Cod, until we finally moved there in 1969 after I graduated from high school. My first job in the summer of that year was working at Pond Village Cold ...

Hearty Shellfish soup, Thursday, Jan. 2, 2020. Photo by Hillary Levin A recent cold snap had our food writer thinking once again of cooking up several batches of that most wintery of dishes, soup.

Art Napoleon and Dan Hayes, co-hosts of the 13-part documentary food series Moosemeat & Marmalade, share their recipe for shellfish “pitcook” on a stove. 1 lb mixed bi valves / molluscs per person ...

I always look at a person differently if they don’t like shellfish. It’s sustainable, it’s not overly fishy, and it’s a key part of virtually all the world’s most beloved cuisines. Turning our food ...

Wow you guests with this amazing shellfish cocktail. Here's how to make it Serves 1 40g Langoustine meat 35g Crab meat 50g Lobster meat 1 Whole Langoustine to garnish Quarter cup of finely shredded ...