Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped ...

Francesco Apollonia, the executive chef of Bella Piatti in Birmingham, visited the FOX 2 studio to share how to make his ...

Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

It’s not summer in the South without an old bay seafood boil, also called a low country boil for those of you in South Carolina! Overflowing with crab legs, mussels and shrimp, this Southern ...

Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped ...

To make a lovely marinated salad, drain the mussels and slice about ½ cm thick ... of white wine (or tomato juice), then bring to the boil and simmer with a lid on for 15 minutes, stirring ...

Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the ...

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. Using a slotted spoon, transfer the mussels to a bowl ...