Saffron rice, fresh mussels and herbs come together in Meni Valle’s breezy, Mediterranean-style seafood pilaf.

Three experts share their tips for the best results and some of their favourite recipes Constant heat is key. At home, I would light the barbecue 20 to 30 minutes before cooking. Normally I use ...

Garlic, white wine, and a mix of fresh Italian herbs make the perfect base for our simple yet sophisticated spaghetti with mussels recipe.

This video features a relaxed beach cook using fresh gurnard and mussels on the coast of Gisborne, New Zealand. From simple ...

Prepare, clean and de-beard the mussels in the usual way. It is essential that they are all absolutely fresh and tightly closed. Once the mussels are ready to cook, set to one side. Heat oil in a deep ...

Mussels are a cinch for home cooks because they cook quickly, and they're so versatile. Grab some aromatics (shallots, garlic, celery), some liquid (wine, cream, beer) and a large pot, and you're in ...

Don't miss out on the headlines from Food & Wine. Followed categories will be added to My News. I didn’t want to be a contrarian – or, worse, a smug contrarian who’s written a cookbook all about ...

Belgium may be a largely land-locked country, and Brussels, its capital city, is relatively far from the coast. But that doesn’t mean the country doesn’t boast some incredible seafood. In fact, the ...

I know when I cook live mussels or clams, the fact that they're alive is what makes them open up when I cook them (it's their last attempt to regulate their internal temp). But I see frozen mussels ...

A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French restaurant (despite Anthony Bourdain's mussel-ordering advice). But mussel ...