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 ...

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 ...

Foodie Bethany Gaskin shares part two of a green lip mussels, clams, and lobster boil. Supreme Court delivers major blow to Trump-era rule Body found confirmed to be missing teen, death ruled suicide ...

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The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

Last week, I shared a recipe for dry-fried green beans, a technique the uses a searing-hot pan to cook foods quickly while retaining their texture and color. It turns out that vegetables aren’t the ...