With meat shortages on the rise and fewer trips to the grocery store due to the coronavirus, now's the perfect time to start buying and cooking more seafood and fish. Seafood is a great source of ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Mussels have lots of protein and key nutrients. All you have to do is decide which of the many ways to prepare them you fancy most. Try these sent in by readers. Brown garlic in hot oil, add mussels, ...

1. In a large skillet, warm the oil. Saute onion over low heat for 10 minutes. Raise heat to high; stir in tomatoes, wine, oregano, bell pepper and vinegar. Lower heat and simmer, uncovered, until ...

Love mussels? They’re a great option for a busy weeknight: simply pick up a bunch and steam away with any of a variety of flavors. These quick and easy options come together in about 30 minutes. Don’t ...

Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

1. Preheat the grill for direct heat cooking. 2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until it just begins to turn golden, about 45 seconds. Add the ...

Place the mussels in a large pan over a fairly high heat. Add the white wine, herbs, shallots and garlic, then cover the pan and leave to steam for about 4 minutes, until the mussels open. Pour them ...