A common listing on seafood restaurant menus, mussels are typically served swimming in mouthwatering broth. I love steamed ... The only edible part of the mussel is the meat inside, and the ...

steaming them in a fragrant broth or sauce is perhaps the most popular cooking method. "Mussels are not naturally fishy, briny, fatty or mineral-ly like other seafood and shellfish," says LaMarita.

Soup is one of the easiest ways to prepare seafood—shrimp, squid, clams and mussels all simmer together in a flavorful broth, perfect for any time of year. One of our favorite seafood soups is a ...

For the seafood broth: 22 ounces bones from white fish such as cod, snapper, monkfish or branzino, cut into 2-3-inch pieces 1 fish head/collar from white fish, cut into 2-3-inch pieces ...

Inspired by a classic from the Algarve, this easy stew is a smoky, savory showcase for fresh seafood. Justin Chapple ... for sopping up that flavorful broth. The stew is also wonderful over ...

Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew ... When cool enough to handle, pick the mussel meat from the shells and place in a bowl.

If you don't have a dashi bag, subsitute a light, unsalted seafood broth. This amount of ingredients is plenty for two diners, but you can easily scale up to serve more people. I don't serve this ...

Combine the broth, saffron, and seasoning blend in a large saucepan over medium-high heat. Bring to a simmer. Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and ...

Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season ...