The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

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It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. THOUGH THE MENU ...

A dish of steamed mussels, popular on restaurant menus, might seem daunting to prepare at home, but couldn’t be simpler. Buy fresh, live mussels in the shell from a reputable fishmonger or market.

Mussels require some effort on behalf of the cook, but they’re relatively inexpensive and well worth the time. Most of the mussels in markets now are farmed (many from Maine) and usually come in ...

Wheat beers often have a hint of allspice and clove alongside fruity notes like banana and pineapple. We use those to complement briny mussles in this dish. Instructions: Melt the butter in a large ...

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.