Chef José Andrés: “Mussels shouldn’t be boiled; they should be cooked like popcorn.”

The award-winning chef has shared his quick and easy trick for cooking seafood with just a few ingredients on Instagram.

Steamed mussels get bite from ‘nduja, a soft and spicy sausage from Southern Italy

Sun-dried Calabrian chiles in ground meat, alongside sauteed shallots, garlic and white wine, add layers of flavor ...
The Washington Post

Mejillones a la Gallega (Steamed Mussels With Bay Leaf, Pimenton and Potato)

Mejillones a la Gallega (Steamed Mussels With Bay Leaf, Pimenton and Potato) 4 generous appetizer servings When you see a dish that is cooked "a la Gallega," that means it is from Galicia and normally ...
Giallozafferano.com on MSN

Neapolitan Mussel Soup

Golden color and beautiful presentation make Neapolitan mussel soup a favorite in many homes—always looks DELICIOUS on the ...

Mussels with ʼnduja and white beans

Heat 1 tbsp extra-virgin olive oil in a lidded saucepan large enough to accommodate the mussels. Sauté 1 finely chopped small onion gently until it’s softening. Then add the mussels, 250ml water and a ...
Giallozafferano.com on MSN

Mussels with Orange and Ginger

Refreshing colors and bright flavors turn Mussels with Orange and Ginger into a real favorite at busy family tables. Sweet, ...
southcoasttoday

Get free soup, try Greek pizza by the slice, or dig into a seafood boil: New Bedford Eats

Foodies, are you ready to taste test a new dish or find your new favorite restaurant? The SouthCoast is flooded with great spots to indulge in each week, but it can get a little overwhelming, ...