Bonny Wolf discovered this dish at Fore Street, a restaurant in Portland, Maine. The chef there, Sam Hayward, credits it to his former chef de cuisine, Alan McGrath. At Fore Street, the mussels are ...

Char the peppers on all sides in a skillet while mussels cook, set aside when down. To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic ...

Brush bread with oil and warm a griddle or large cast iron skillet over medium-high heat. Once hot, add bread. Toast until golden and crisp, about 2 minutes per side. (If needed, toast in batches.) ...

Tiger shrimp and mussels cook quickly, releasing natural sweetness and briny depth when handled properly. High heat firms the shrimp while steaming the mussels open, concentrating flavor instead of ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

Using tinned mussels and mackerel make it easy to give this pasta tons of flavor. Busy weeknights call for quick, flavorful pastas you can make from pantry ingredients, and this tinned fish pasta ...

This seafood main steams mussels in baking parchment parcels with tomatoes, ginger, chilli and white wine. The slow-cooked flageolet beans make it a generous meal, and the garlic baguette is there for ...