Most steamed mussel preparations contain parsley, garlic, and white wine, with the occasional addition of tomatoes and herbs. There are, however, other directions to take with no additional effort. Generally, there are two easy changes to make: First, use distinctive Asian seasonings like ginger, soy, or curry powder. And second, omit the cooking liquid. By relying only on the mussels’ natural juices, you can add fewer seasonings (and less of each) and still produce a flavorful sauce that is less watery than most. I always serve Asian-style mussels with a bowl of rice on the side.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.