It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

1. In a large soup pot over medium-high heat, heat the oil. Add the shallots and fennel. Cook, stirring often, for 8 minutes, or until tender. Add the garlic and thyme and cook, stirring, for 2 ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. THOUGH THE MENU ...

This week, Chef Alison Milwe Grace of AMG Catering and Events shows Tina Redwine how to make Wine soaked mussels with garlic toast. preheat the broiler. Brush the bread with olive oil and transfer to ...

Mussels steamed in a garlic, tomato and white wine broth are easy and inexpensive to make. Store the mussels in the refrigerator. The commercially raised mussels available today are cleaner than they ...

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So, we ...