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 ...

Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote ...

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), ...

Mussels In White Wine: The Effortless French Dish That Feels Like A Luxury If you’ve never made mussels at home, this recipe might surprise you. Moules marinières—mussels steamed in white wine with ...

The ʼnduja, the increasingly popular Calabrian pork and chilli paste, makes the sauce here. Be generous with the extra-virgin olive oil if you think it needs a little more for both flavour and ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

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

With fall approaching, it’s time to think about cool weather and the hearty dishes that go with it. While they’re available year-round, clams, oysters and mussels can be used as appetizers and in main ...

Dinner clubs have been a popular activity for many Americans for decades. And why not? Combining the best of fabulous food and good friends with whom to share it, dinner clubs (or supper clubs as they ...