Preserved seafood like sardines, mussels, and tuna have long been part of the culinary landscape in Europe, but never quite made the same impact stateside, where it always seemed dismissed as a ...

Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat ...

If you’re ever unsure, there are two simple mnemonics to guide what fish you should buy: ECOME - Eat clams, oysters and mussels everywhere SMASH - Sardines, mackerel, anchovies, sprats and ...

Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on ...

Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.