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 ...

Place mussels, along with crème fraîche, thyme and curry powder, in a casserole or Dutch oven. Bring to a boil over medium-high heat. Cook, stirring regularly, 5 minutes. Remove from heat and discard ...

In a small bowl, mix together the marinade ingredients. Submerge sliced pork sausage in marinade. Cover and place in refrigerator for two hours. Remove pork from marinade and set aside. Cheers to 10 ...

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 ...

If you’re perpetually on the hunt for speedy weeknight meals, look no further than a big pot of mussels. The tender, sweet bivalves are quick to cook, inexpensive and a sustainable seafood option to ...

We are in the Kirby and Holloway Kitchen making two tasty dishes. Chef Marcus White From Summerhouse in Rehoboth Beach is leading the charge. We’re making salmon burgers and spicy Thai red curry ...

Gordon Stewart calls himself a culinary evangelist. He makes converts with his food. “I’m a fan of simplicity, but I’m also a fan of bold flavors and unexpected moves,” said Stewart, co-owner and ...

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