We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, ** At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup. Now we'll reveal ...

At Steve Corry's Five Fifty-Five in Portland, Maine, mussels from nearby Bangs Island are almost always on the menu. "People freak out if they're not there," says Corry, who often steams the mollusks ...

Pull off and discard the stringy beards from the mussels. Scrub the mussels and drain. Put them in a kettle. Cut the green part off the leek and rinse. Drain and cut the green part into large cubes.

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 ...

Laura Cammarata of Port Richmond is no stranger to food competitions. She’s an Advance Cookbook veteran —Cammarata accepted the Grand Prize award last year for a Salmon-Mango-Shrimp entree. Plus she’s ...

1?pounds small Manila clams, rinsed and scrubbed as needed 1pound PEI mussels, rinsed and scrubbed as needed 2-inch piece galanga, fresh or frozen, thinly slice 2lemon grass stalks, thick fat part ...

This creamy mussel soup is elegant enough for an appetiser yet hearty enough for a main. Image credit: GOLDCREST This seafood recipe, compliments of GOLDCREST, is a little bowl of comfort that’s ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Discover Newport brought us Chef Todd Arnold of The Red Parrot Restaurant to show us how to make their Mussel Soup with Garlic and Parmesan Crostini. Melt whole butter Slice up baguette Brush bread ...

* I use a powder that's a lovely fragrant mix of coriander, cumin, mustard seeds, tumeric, paprika, chilli, pepper, ginger, cassia and cinnamon. 1. Scrub the mussel shells, discard any open or damaged ...

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