These mussels are cooked the way chefs actually do it, fast and full of flavour. Smoking the shells, building the sauce, and finishing it properly makes all the difference. The method is simple but ...

When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...

Fish may be a restaurant favourite, but it’s far easier to cook at home than many people think ...

Add Yahoo as a preferred source to see more of our stories on Google. Coconut milk is the base for this shellfish soup - Haarala Hamilton and Valerie Berry There’s a certain anxiety about cooking ...

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 ...

Most recipes call for cleaning the mussels and pulling off the “byssus” — beard — before cooking. Since about 90 percent of the world’s mussels are farm-raised, you’ll find them mostly beardless. To ...

This would also be delicious with some blanched purple sprouting broccoli added along with the prawns and perhaps a finely chopped red chilli. If your pasta starts to stick once it's cooked, toss it ...

My wife and I enjoy the mussels appetizer at Bistro VG, and it would be fun to prepare them at home. I have tried to reproduce the dish using my own sense of taste, but have not yet been successful.