To prepare the creamy pasta with mussels and clams, start by cleaning the latter. Leave the clams to soak in water and salt for about an hour (1). If you purchase uncleaned mussels, then you can ...

This doesn’t require too much prep time and tastes far superior to anything you might expect with a cooking time of less than half an hour, says Rebecca Oliver. You can use a spicy cooking chorizo ...

Steamed in white wine and cream, this is the traditional way to eat mussels in the north of France. “The essence of France-Soir is its simplicity, so the classic moules marinière was a must,” says ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!

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 ...

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 ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!