There's lots to love about mussels: They're inexpensive, quick-cooking, readily available, and incredibly versatile, not to mention delicious. Mussels can be prepared with many methods — steamed, ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

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), ...

Of all the types of seafood that mankind has learned to enjoy in this world, bivalves admittedly require more work than most. De-bearding mussels is mad tedious, and if you do it even once, you’ll ...

Bivalves — clams, mussels and oysters — can seem intimidating if you’re not used to cooking them. But they don’t have to be: Simple recipes and bold flavors below can help grow your confidence in ...

To prepare the mussels with orange and ginger, start by cleaning the mussels: place the mussels in a bowl and rinse them under fresh running water (1). Using a knife, remove any impurities from the ...

Matt Jennings is the chef of Farmstead in Providence and New England brasserie Townsman in Boston. The author of Homegrown, Cooking From My New England Roots founded Full Heart Hospitality, a creative ...

With meat shortages on the rise and fewer trips to the grocery store due to the coronavirus, now's the perfect time to start buying and cooking more seafood and fish. Seafood is a great source of ...

Thrill your guests with a double celery salad, quick mussels in an herby butter sauce and pistachio-almond cookies from David Tanis. By David Tanis Both celery root and mussels are at their best right ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox There's lots to love about mussels ...