Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

Mussels make a quick, easy meal; they even come with a “briny-sweet, built-in broth,” said Cook’s Illustrated. But anyone who’s cooked them in serious quantities in a stovetop pot will have noticed ...

Preheat the oven to 500 degrees. Soak the mussels in a large bowl of water and ice cubes for 15 minutes. Trim the leeks; cut the white and light-green parts crosswise into thin rounds. Place them in a ...

Note: This recipe is a favorite with guests at Mar Vista Cottages at Anchor Bay in Gualala. 1/4 cup olive oil 1/2 yellow onion, chopped 2 cups tomatoes peeled, seeded and chopped 1 cup white wine 2 ...

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 ...

Sometimes, the issues with cooking mussels are logistical. Is your pan big enough to hold enough of them to feed a hungry table? Is it wide enough so they will cook evenly? And how long will the ...

Dinner in 35 minutes or less? With these options, you’ll have your meal on the table in almost no time. Giuseppe’s mussels in sambuca: Mussels are steamed in a flavorful blend of fresh fennel, garlic, ...

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1. In a large skillet, warm the oil. Saute onion over low heat for 10 minutes. Raise heat to high; stir in tomatoes, wine, oregano, bell pepper and vinegar. Lower heat and simmer, uncovered, until ...