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 ...

Garlic, white wine, and a mix of fresh Italian herbs make the perfect base for our simple yet sophisticated spaghetti with ...

Mussels have lots of protein and key nutrients. All you have to do is decide which of the many ways to prepare them you fancy most. Try these sent in by readers. Brown garlic in hot oil, add mussels, ...

Q We had the best mussels in tomato sauce at Positano in Boca Raton. I’d like to serve this dish at a dinner party, but I’ve never made mussels before. Is it possible to get the recipe? Thanks for ...

Instructions: Rinse the mussels in cold water. Use a paring knife to remove any hairy clumps (beards). Scrub the shells well with a vegetable brush. Discard any mussels that are open and won’t close ...

Foodie Bethany Gaskin cooks mussels and boiled eggs in garlic butter sauce. Suspected mountain lion attack in Colorado leaves ...

Bring a pan to smoking hot. Add the oil to the pan. Add mussels and salt. Toss together. Cover tightly for one minute. Add onions, tomatoes and garlic. Toss the veggies around very quickly. Cover ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

Garlic, olive oil and rosemary make the best broth for this fast one-pot meal. By Melissa Clark The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you ...

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 ...