Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add ...

Poppy chef and owner Jerry Traunfeld discussed his favorite herb of the season in the April issue of Seattle Magazine. Here, he’s provided a delectable recipe using the favored herb, lovage, and ...

Spicy, funky Calabrian sausage is the perfect companion to briny, sweet, steamed mussels—and they come together in 20 minutes ...

It turns out that vegetables aren’t the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...

The four food-loving young Englishmen who call themselves SORTEDfood have finished their tour of culinary hot spots across America. Now they’re in the TODAY kitchen with Matt Lauer, where they prepare ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Rule No. 2: ...