These soups require seafood broth ... crab, mussels, prawns, vegetables, paprika, and saffron, and, notably, no fillers or other flavor enhancers. It comes in one-liter aseptic boxes (about ...

“Any mechanism for sopping up the broth is absolutely necessary ... nutritious and delicious, steamed mussels tick just about all the boxes for a delightful weeknight dinner (or a special ...

Remove the mussels from their shells. Strain the broth; reserve 1 cup. 2. Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute.

Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. To serve, put a thick ...

Set aside 16 mussels in their shells and shuck the rest. Pour the mussel broth into a large glass measure and set aside to allow any sediment to settle. Heat the butter and oil in a large soup pot.

Cook until they open, 2-3 minutes discarding any that do not. Pour mussel cooking liquid into green broth and stir. To serve, divide the green broth, roasted leek medallions and mussels between bowls.

There’s no need for any salt here as the clams and mussels are packed full of sea salt. Serve immediately and don’t waste any of that glorious broth. Heat the olive oil in a large heavy based ...

The first time I ordered mussels cooked in beer — at a restaurant in Amsterdam, many years ago — I worried that the bitterness might be intrusive, but that first mouthful of deep, rich broth ...