Sometimes making a great dish is as simple as combining two of the things you do best, and if you happen to be Belgian that ...

The ushering in of warm weather is marked by seafood boils and sips of chilled beer by the water. Nothing is better than enjoying freshly cooked mussels and clams, but they can easily be upgraded ...

Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. Heat a large, lidded saucepan and add the olive oil. Add the shallots and ...

Got time for another round of mussels and beer? Dallas Design District restaurant the Meddlesome Moth will close in May 2025.(Juan Figueroa / Staff Photographer) Dallas gastropub the Meddlesome ...

Lauded by the television cook as a "sumptuous speedy feast", Nigella cooks her mussels in beer. She said: "The Dutch do love their mussels, honoured there as 'zwarte goud' — black gold ...

It’s best to use no more than about 1/4 cup to 1/2 cup of wine (or beer, cider, stock or your cooking liquid of choice) to steam the mussels in a lidded pan, since much more could overpower the ...