WEBVTT NEXT WEEK WITH A WEAK SYSTEM TRYING TO ARRIVE MONDAY MORNING. BY THEN, A COUPLE OF SNOW FLAKES AROUND. LET'S HEAD TO COOK'S CORNER. SEAN: WE'RE JOINED BY DAN ST. JEAN, THE EXECUTIVE CHEF AT THE ...

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 ...

This week, Owner and Chef Ollie O’Neill from O'Neills Irish Pub & Restaurant in South Norwalk shows Tina Redwine how to make mussels in chardonnay cream sauce. In a hot pan add olive oil, onion and ...

Over a high heat, add the shallots, wine, parsley, peppercorns to a pot and bring to a boil. Once the liquid begins to boil, boil for 2 more minutes. Add mussels and cover with a lid. Every 2 minutes, ...

A pile of creamy white mussels in shiny black shells sits in a big steaming pot in the middle of our table at Cafe Montrose. The tender mussels have been scalded in white wine and decorated with scads ...

Mussels are the perfect party guest. You give them wine and heat, and they give you sauce. Baguette slices are happy, you're happy. The wallet is happy, too -- because meaty mussels are a deal at ...