This baked mussels appetizer, like all other shellfish dishes, is best enjoyed fresh to maintain its texture and flavor. Storing mussels can affect their quality, so it’s recommended to eat them ...

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those ...

Sure, it’s a great romantic dish but it’s also a crowd-pleaser. But the first thing you need to do is master the technique of steaming mussels. (Don’t worry, it’s easy!) You’ll want to ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

What is Shaoxing wine? Shaoxing wine is a Chinese cooking wine, and its salty-sweet and fruity flavor profile informs this dish as the mussels both steam in it and later soak and chill in the ...

Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Strain the mussels through a ...

Local mussels replace escargots in this heady garlic-butter West Coast appetizer. Serve with Chardonnay and beer from B.C. A welcome email is on its way. If you don't see it, please check your ...

The cooking demos will feature 12 chefs, including Weeks, who will showcase traditional and modern mussel recipes with a new free session every hour from 10 a.m. to 2 p.m. on Saturday and Sunday.

In the middle, Chef Michael Wieczorek from Pacific Seafood cooks his best mussel stew in a challenge against Chef Robert Spaulding from Elliot’s Oyster House, at right. Saturday, Wieczorek was crowned ...