The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

To prepare mussels in white wine and cream sauce, start with the aromatic herbs: rinse them well and dry them. Then remove the thyme and rosemary leaves from the stems (1) and chop them finely, along ...

What She’s Known For: Bringing a Californian sensibility and hyperlocal ingredients to Portuguese dishes. Making a tiny northeast L.A. restaurant worthy of a detour. For her latest Slow Food Fast ...

Once you have your hands on the ingredients, head to your cooking station and place the items in the pot. You will need one piece of coal to complete the cooking process.

It's 1970-something. Mussels are virtually unknown in the United States. They're something that the French eat, but what can you expect of a people that eats snails? I'm on a beach on Nantucket Island ...