This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) So, I ...

1.Bring coconut milk, tomatoes, wine, curry paste, and two tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and ...

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 ...

In a large pot over high flame heat the oil, then add the garlic, ginger, and jalapenos. Sautee until onions become translucent, about 3-4 minutes. Add curry paste and toast until aromatic being ...

1. In a large kettle, bring wine and cream to a boil with garlic, shallot, lemongrass and curry powder. Add mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until opened.

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...