This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
Author: Denis Blais
Author: Bon Appétit Test Kitchen
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Amanda Hesser
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would...
Author: Ian Knauer
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Eric Ripert
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
Author: Jasper White
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Susan Herrmann Loomis
Author: Michael Anthony
Author: Lewis Rossman
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
Author: Roberto Treviño
An easy Seafood Stew recipe that can be prepared in 45 minutes or less.
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy...
Author: Rhoda Boone