Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

This weekend’s mussel and chorizo soup is a fabulous shellfish soup to add to one's repertoire of one-pot wonders Aishling Moore: "The key to any good soup is the stock, especially so in a broth. For ...

Begin by cleaning the mussels. Fill a large bowl with water and add the mussels to the water. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is ...

Light, briny and gently spicy, Honghaptang is a classic Korean clear soup often enjoyed as a comforting sul-guk — a restorative dish traditionally eaten with or after drinks. Made with fresh mussels, ...

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.

P.E.I. mussel jus has a popular partner in saffron, the traditional spice in bouillabaisse: the duo is featured in Peter Kelly’s mussel soup, Rafael Palomino’s roasted-garlic-infused broth for steamed ...