Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And ...

Mussels make an inexpensive yet fabulous meal. Buy mussels that are alive and kept on ice; bags should show a license number from a certified grower. At home, pour off any liquid and refrigerate ...

STATEN ISLAND, N.Y. --- As the theme song from Disney’s “Phineas and Ferb begins,” “There’s 104 days of summer vacation and school comes along just to end it. So the annual problem for our generation ...

Pasta with zucchini, mussels, and pecorino cheese is one of those dishes that really, really captures the essence of coastal ...

Black-shelled mussels are in their season now, one of the better — and better-priced — sources of protein for quick meals. Buy mussels at markets or grocers that traffic in fish; turnover is key to ...

1. Place mussels and white wine in a saucepan with a tight-fitting lid. Place over high heat and steam, covered, until mussel shells just open, about 3 minutes. Remove pan from heat and let sit, ...

Imagine yourself in Paris, hungry, sans reservations, but with a serious hankering for veal blanquette. If such a happy fate befalls you -- and you can’t rustle up a Left Bank native for a bistro ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be new things to discover. Just last week I tried a new variety of clam that I hadn't ...

They are elegant yet mouth-watering, available to anyone yet rarely seen, and their sizzling arrival can instantly silence a room. Mussels on the half shell command attention, and a tray of these ...

Grab a pan big enough to fit all the mussels comfortably, preferably with a lid. Get it hot over medium heat. Add a touch of butter or oil, and sweat or sauté your aromatics. When they’re throwing off ...