All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

Foodie Bethany Gaskin crushes king crab, mussels, and shrimp from Cincy Crab in full feast mode.

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 ...

GOLDEN VALLEY, Minn. — Local author Steve Hoffman has published a new memoir about his Minnesota family's immersion into a tiny winemaking village in the Languedoc region of southern France. The title ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. “One of the classic French bistro soups is called mussel ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

Foodie Bethany Gaskin slurps mussels and Dungeness crab in a dinner mukbang full of bold flavors.

Garlic, olive oil and rosemary make the best broth for this fast one-pot meal. By Melissa Clark The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore ...

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 ...

This frozen Aldi seafood is a go-to for a fast, easy dinner that tastes fresh and comes together in minutes with the addition ...

What He’s Known For: Creating dishes that feel fresh yet rooted in tradition. Understanding how to amplify the details that turn neighborhood restaurants into dining destinations. IN THE FOURTEEN ...

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...