Clean the mussels really well, scrubbing the outsides and removing the beards, and discard any that are damaged, open or do not close when tapped on the side of the sink. Put them into a large ...

Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

2 lbs. of Prince Edward Island Mussels5 ears of corn2 shallots, thinly sliced2 chile de arbol peppers1 sprig of thyme3 Tbs of olive oil1 1/2 Tbs of garlic confit (can substitute with minced garlic)6 ...

STATEN ISLAND, N.Y. -- On days like these when the weather is damp and unseasonably chilly, soup recipes really speak to me. So, right now I'm looking at Brooke Dojny's new book "Chowderland: Hearty ...

Seafood soups have long been a warm and hearty choice for people living near cold waterways. Here is a lightly creamy chowder that should do the trick as winter lingers. 1. Cook bacon until crisp in a ...

My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced ...

Lucky New Englanders live close to the source of good mussels from Massachusetts, Maine, and Prince Edward Island (sold as PEI mussels). Whether wild or cultured (both are good), modern mussel ...

There's always the temptation of heading to an Irish pub, grabbing a pint of Guinness and chowing down on some cabbage and potatoes when March 17 rolls around. However, there's much more to Irish ...