Clean the mussels really well, scrubbing the outsides and removing the beards, and discard any that are damaged, open or do not close when tapped on the side of the sink. Put them into a large ...

2 lbs. of Prince Edward Island Mussels5 ears of corn2 shallots, thinly sliced2 chile de arbol peppers1 sprig of thyme3 Tbs of olive oil1 1/2 Tbs of garlic confit (can substitute with minced garlic)6 ...

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.

My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced ...

To prepare, rinse them and remove any beards; discard any that have opened. Heat oil in large pan or wok. Add lemon- grass, shallots, garlic and chilli; stir-fry for 2-3 minutes. Add 2 cups water, ...

1 pound Mussels-washed, debearded 2 ½ Cups Water to steam mussels 2 Tbsp. Olive Oil 1 Cup Onions-medium diced ½ Cup Celery-medium diced ½ Cup Carrots-medium diced 1 Cup Potatoes-diced ½" 2 Garlic ...

While mussels feature largely in this autumn dish, it’s the heirloom potatoes that inspired a warm bowl of tubers, shellfish, herbs, and decadent cream. Nowadays, at any local farmers market, you’ll ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

There are legions of clam chowder devotees out there. Some are transplanted Dakotans who live on the seafood-rich coasts; others are inland flatlanders who believe that good chowder can be had a ...