Instructions: In a pot large enough to accommodate the mussels, combine the wine, shallot, bay leaf, thyme sprig, and enough water to raise the liquid level to about 1 inch. Bring to a boil. Add the ...

If you’re a soup person, then soup season never really ends; it just changes shape throughout the season. Ina Garten has a soup recipe that’s so flavorful and impressive tasting, those you serve it to ...

To prepare the Neapolitan mussel soup, start by cleaning the seafood, beginning with the How to clean shrimp, remove the head (1) and tail, then use your fingers to remove the shell (2); make an ...

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 ...

Laura Cammarata, Port Richmond Ingredients: Large pinch saffron threads 1 cup boiling water 1 1/2 cups dry white wine (pinot grigio) 4 pounds mussels, cleaned and debearded (discard mussels with ...

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 ...

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 ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...