By Korean Food Promotion Institute Light, briny and gently spicy, Honghaptang is a classic Korean clear soup often enjoyed as ...

There’s a certain anxiety about cooking mussels, but just make sure you follow the rules. Throw out any that are broken or ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

Mix the cold milk and soup powder in a pot and bring to a boil on low heat. Use a whisk and continuously stir. As the mixture becomes warmer it will thicken. As soon as the soup starts to boil, turn ...

A comforting bowl of mussel soup, simmered with aromatic herbs, garlic, and a touch of white wine—brimming with briny, savory ...

P.E.I. mussel jus has a popular partner in saffron, the traditional spice in bouillabaisse: the duo is featured in Peter Kelly’s mussel soup, Rafael Palomino’s roasted-garlic-infused broth for steamed ...

Those sweet, meaty bivalves are the mollusks of the moment, whether sautéed with tomatoes in the Italian manner or steamed in white wine as in France and Belgium. Area restaurants are flexing their ...